Instant Pot Lemon-Chocolate Bread Pudding Recipe

Make this easy bread pudding recipe in your Instant Pot using chocolate chips and lemon zest.



From "How To Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook"
January 2018

Total Hands-On Time: 4 hr 15 min

Preparation Time: 15 min

Cook Time: 4 hr

Yield: 8 servings

How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook (Workman Publishing, 2017), by Daniel Shumski offers 100 flavorful recipes and includes instant pot shortcuts. The book also teaches readers how to master all of the key functions of the instant pot. The following excerpt is from Chapter 3, “Slow Cooker.”

Lemon and chocolate may sound like an odd combination at first, but it works. While the flavor pairing of chocolate-orange is relatively well established, this is just one surprising and delicious step sideways. Using only the zest here and balancing it with vanilla extract ensures that the lemon flavor comes through without overpowering sourness. It’s the aroma and almost floral essence of the lemon that shines. No small thing: Sprinkling the chocolate chips on top allows them to melt into a perfectly gooey sauce.

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)

Instructions:

1. Whisk together the eggs in a large mixing bowl, then whisk in the milk, vanilla extract, lemon zest, sugar, and salt. Add the bread to the bowl and use a rubber spatula to toss the mixture until the bread is thoroughly coated.

2. Coat the bottom and side of the inner pot with nonstick cooking spray. Transfer the bread mixture to the inner pot, pouring any remaining liquid on top. Sprinkle the chocolate chips over the egg mixture. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Slow Cook and use the Slow Cook or Adjust button to select the lowest temperature (“Less”). Use the − or + button to set the time to 4 hours.

3. When the cooking time is finished, press Cancel and remove the lid. Serve hot, scooped into bowls and topped with a dollop of whipped cream, if desired.

Lemon-Chocolate Bread Pudding will keep, in an airtight container in the refrigerator, for up to 3 days. Serve chilled.

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 Recipe

Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017.