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Home / Recipes / Desserts / Pressure Cooker Chocolate Chip Bread Pudding

Pressure Cooker Chocolate Chip Bread Pudding

April 4, 2017 By Jill Selkowitz / 15 Comments Updated December 3, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Pressure Cooker Chocolate Chip Bread Pudding makes good use of the Whey from Homemade Yogurt, which makes for a delicious and quick breakfast or dessert.

Pressure Cooker Chocolate Chip Bread Pudding

Pressure Cooker Chocolate Chip Bread Pudding

Here is another recipe using the Whey from making Homemade Yogurt. It’s delicious and takes Bread Pudding up another notch. This Pressure Cooker Chocolate Chip Bread Pudding, is similar to my Pressure Cooker Orange Cranberry Bread Pudding (French Toast), so if you want to make one Giant Casserole, rather than individual servings, check out that recipe.

 

Cast of Ingredients for Pressure Cooker Chocolate Chip Bread Pudding

Cast of Ingredients for Pressure Cooker Chocolate Chip Bread Pudding

The list of ingredients is very short and you probably already have most of them in your freezer and pantry. I’m a Sourdough bread baker and always have a loaf of my Hokkaido Milk Sandwich Bread in my freezer.

Challah works equally as well, as do other “Egg” breads. Brioche, while absolutely delicious doesn’t hold up as well. Bread that is not super fresh works best. You can even cut up the bread an hour before and let is sit on the counter, so that it will start to become a little stale.

Pressure Cooker Chocolate Chip Bread Pudding can be prepared in advance and then cooked in the Instant Pot, Ninja Foodi or Pressure Cooker later on or the next day.

 

Prepare the Liquid Ingredients Espresso Chocolate Bread Pudding

Prepare the Liquid Ingredients

In a Medium Mixing Bowl, Whisk together all wet ingredients, except for the Butter and Whisk it until the mixture is nice and frothy. In a small saucepan or in the microwave, melt the Butter and add the Instant Espresso and combine until the Espresso is well incorporated.

Before adding the Espresso mix into the Cold Eggs, temper the Hot mixture by adding a little bit of the Cold mixture into the Hot Mixture. Whisk together until fully incorporated.

 

Add the Hot Mixture to the Cold Mixture

Add the Hot Mixture to the Cold Mixture

Add the Coffee Butter to the Egg mixture and Whisk well. Speaking of Coffee Butter, it actually tastes really good. Try adding some of that to your coffee and let me know what you think. It is all the craze now, you know!

 

Add Bread Cubes to Mixing Bowl

Add Bread Cubes to Mixing Bowl

To the Bowl of the Wet Ingredients, add in the Cubed Hokkaido Bread or Challah and combine well. Allow the Bread mixture to sit 30 minutes to ensure the Egg mixture is well incorporated into the Bread. This can be prepared overnight. Make sure to store it in a covered container.

 

Add in the Chocolate Chips

Add in the Chocolate Chips

Mix in the Milk Chocolate Chips, Semi-Sweet, Dark Chocolate, White Chocolate Chips, or a mixture of all or some. Make sure they are evenly combined throughout the Bread mixture. If you want to make this Vegan, try using Vegan Chocolate Chips and replace the Butter with a Vegan Soymilk/Apple Cider Vinegar/Coconut Milk Butter. If you like Pecans or Walnuts, add them in with the Chocolate Chips.

 

Grease the Ramekins Well

Grease the Ramekins Well

Grease your Ramekins well with Butter or other type of grease. If you feel naughty, try some Bacon Grease.

 

Divide the Bread Mixture in Two

Divide the Bread Mixture in Two

Divide the Bread Pudding mix among the two Greased Ramekins. For smaller servings, use three Greased Ramekins.

 

Place Trivet in Pressure Cooker

Place Trivet in Pressure Cooker

After adding Water and a Trivet to your Pressure Cooker cooking pot, place the Ramekins on the Trivet and you are ready to cook.

 

Instant Chocolate Chip Bread Pudding

Instant Chocolate Chip Bread Pudding

These Pressure Cooker Chocolate Chip Bread Pudding Mini’s make a great breakfast, snack and even dessert. Another yummy breakfast to try is my Pressure Cooker Frosted Egg Cupcakes. Enjoy.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • 6 oz Porcelain Ramekins
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Stainless Steel Tall Legged Trivet
  • 3.5 Quart Stainless Steel Mixing Bowl

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Here is the handy printable recipe:

Pressure Cooker Chocolate Chip Bread Pudding

Pressure Cooker Chocolate Chip Bread Pudding

5 from 2 votes
Print Pin SaveSaved! Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Pressure Release: 10 minutes minutes
Total Time: 27 minutes minutes
Servings: 2 servings
Calories: 535kcal
Author: Jill Selkowitz

Ingredients

  • 3 oz Hokkaido Bread stale (or stale Challah)
  • 1 large Egg
  • 1/4 cup Yogurt Whey (or Milk)
  • 1/4 cup Milk (or Whey)
  • 1/4 tsp Pure Vanilla Extract
  • 1 TBL Butter
  • 1/4 tsp Instant Espresso Powder
  • 1/3 cup Semi Sweet Chocolate Chips
  • 3 TBL White Sugar
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Instant Pot Electric Pressure Cooker
6 ounce Porcelain Ramekins
6 ounce Porcelain Ramekins
Stainless Steel Trivet Set
Stainless Steel Trivet Set

Instructions

  • In a medium bowl, add Eggs, Milk/Whey, Sugar and Vanilla Extract and Whisk until foamy.  Melt Butter with Instant Espresso and add to Egg Mixture. Allow Bread to absorb liquid for 30 minutes. Mix in Chocolate Chips.
  • Grease 2-3 Ramekins and divide Bread Pudding mixture into Ramekins.
  • Add water to Pressure Cooker cooking pot and place a Trivet inside of pot. Place Ramekins on Trivet.
  • Lock on Lid and close Pressure Valve. Cook at High Pressure for 12 minutes. When Beep sounds, do a Quick Release

Nutrition

Nutrition Facts
Pressure Cooker Chocolate Chip Bread Pudding
Amount Per Serving
Calories 535 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Cholesterol 168mg56%
Sodium 636mg28%
Potassium 280mg8%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 40g44%
Protein 11g22%
Vitamin A 370IU7%
Calcium 155mg16%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Chocolate Chip Bread Pudding!

Instant Pot Chocolate Chip Bread Pudding

Instant Pot Chocolate Chip Bread Pudding

3.7K shares
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April 4, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Allison says

    April 19, 2019 at 10:19 am

    how can I make this without using ramekins?

    Reply
  2. Sean says

    September 2, 2018 at 10:22 am

    5 stars
    3 oz is 85 grams not 850
    Other than that it’s amazing!!!

    Reply
  3. Eliza says

    September 7, 2017 at 8:21 am

    5 stars
    I made this yesterday and it turned out just right. Next time, for our taste, I will reduce the chocolate called for and possible try milk chocolate chips. Thank you for the tasty recipe to use my leftover whey from making yogurt.

    Reply
    • Eliza says

      September 7, 2017 at 8:50 am

      Also, your recipe says the prep time is 15 minutes. But you rest the bread for 30 minutes so the recipe should be corrected to say prep time is 45 minutes.

      Reply
  4. Sheila Schweit says

    July 15, 2017 at 6:32 pm

    It does list the milk twice. So do you use a total of 1/2 cup milk or whey? I don’t have pots, can I just pour the whole thing into the pressure cooker and make it like that?

    Reply
  5. Rita says

    April 16, 2017 at 9:33 am

    You don’t say or show when to add the sugar

    Reply
    • Jill says

      April 16, 2017 at 1:16 pm

      Rita, the measurements and instructions are all there on the recipe card. Jill

      Reply
    • Jen says

      July 16, 2017 at 2:12 pm

      I don’t see the sugar added anywhere either.

      Reply
      • Jill says

        July 16, 2017 at 3:19 pm

        Jen, sugar is listed. Jill

        Reply
  6. Tracy Penn Sweet says

    April 12, 2017 at 3:07 pm

    Can you make the bread pudding without the coffee? If so, what should I replace it with?

    Reply
    • Jill says

      April 13, 2017 at 11:28 pm

      Tracy, you cannot taste the coffee, it just gives the chocolate a boost. Leave it out if you like. Jill

      Reply
  7. rita says

    April 5, 2017 at 9:49 am

    Looks Great! Can I use raisins instead of choc chips?

    Reply
  8. Sacred Heart says

    April 5, 2017 at 5:31 am

    What about using milk Kefir instead of the milk and whey?

    Reply
  9. Sue says

    April 4, 2017 at 8:07 pm

    Hi Jill, the ingredient list has milk/whey listed twice is that a typo? Sue from Spain

    Reply
    • Jill says

      April 4, 2017 at 11:22 pm

      Hi Sue~

      It is not a typo. You can use Whey or Milk. Jill

      Reply

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