4 hr 15 min DURATION
4 hr COOK TIME
15 min PREP TIME
8 servings SERVINGS
Ingredients
- 6 large eggs
- 1-1/2 cups whole milk
- 1 tablespoon pure vanilla extract
- Finely grated zest of 2 small lemons
- 1 cup sugar
- Pinch of salt
- 10 ounces (5 slices) thick-cut white sandwich bread, cut into 1-inch cubes (about 8 cups)
- Nonstick cooking spray
- 1/2 cup bittersweet or semisweet chocolate chips
- Whipped cream, for serving (optional)
Directions
More Flavoring and Serving Ideas for Lemon-Chocolate Bread Pudding
- • In step 1, add a drop of almond extract. (Go easy on it. No matter how much you like almond flavor, a little extract goes a long way.)• Serve with a dab of Blueberry Jam or Apricot-Vanilla Compote.• Add a small pinch of ground cardamom or grated ginger to the egg mixture.• Add a splash of rum to the egg mixture.• Substitute finely grated orange zest for the lemon zest.• Serve with slivered almonds atop the chocolate.• Serve with a sprig of fresh basil.• Toss some fresh blackberries or blueberries onto the finished pudding before serving.• Serve with a dollop of mascarpone instead of whipped cream
More from How to Instant Pot:• Instant Pot Corn Off the Cob Soup Recipe• Instant Pot Fragrant Lamb and Chickpea Stew RecipeExcerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017. PRINT RECIPE