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
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
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
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 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
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
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 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 Pudding mix among the two Greased Ramekins. For smaller servings, use three Greased Ramekins.
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
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
Print Pin Save RateIngredients
- 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
Recommended Products
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
PIN this Pressure Cooker Chocolate Chip Bread Pudding!
Instant Pot Chocolate Chip Bread Pudding
how can I make this without using ramekins?
3 oz is 85 grams not 850
Other than that it’s amazing!!!
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.
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.
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?
You don’t say or show when to add the sugar
Rita, the measurements and instructions are all there on the recipe card. Jill
I don’t see the sugar added anywhere either.
Jen, sugar is listed. Jill
Can you make the bread pudding without the coffee? If so, what should I replace it with?
Tracy, you cannot taste the coffee, it just gives the chocolate a boost. Leave it out if you like. Jill
Looks Great! Can I use raisins instead of choc chips?
What about using milk Kefir instead of the milk and whey?
Hi Jill, the ingredient list has milk/whey listed twice is that a typo? Sue from Spain
Hi Sue~
It is not a typo. You can use Whey or Milk. Jill