This Instant Pot Gingerbread Bread Pudding is the perfect dessert for a holiday party or family gathering. It can also be made in the oven!
In a large bowl, combine eggs, milk, brown sugar, molasses, cinnamon, vanilla, ginger and chopped pecans and mix well.
Add cubed bread and stir until well coated.
Let sit 5 minutes.
Transfer to a greased 1.5 quart glass bowl.
Place the steamer rack in your Instant Pot.
Fold aluminum foil in half lengthwise and then in half again to make a sling. You’ll want to lay this across the steamer rack and fold up in a U shape. Then place the bowl on the rack on top of the foil. The goal is to make a sling so you can lift the ends of the aluminum foil to lift out the bowl once it’s done cooking.
Add 1.5 cups water to the bottom of the Instant Pot. Seal the Instant Pot and use manual mode to set the timer for 20 minutes.
Use the quick release and carefully lift the bowl out using the foil sling.
If desired, let cool for 5 minutes, then trace around the edges with a spatula or knife and turn bowl upside down to release onto a plate (like an upside down cake).
Optional: Melt almond butter and chocolate chips, mix together and drizzle on top along with extra chopped pecans. Slice and serve warm topped with ice cream!
You don’t have to turn this upside down, you can serve it straight out of the bowl if you want.
To make this in the oven, add an extra egg to the ingredient list, mix as directed above and pour into a 9×9 pan (greased or lined with parchment paper. Bake at 400 for 20-25 minutes.