Pressure Cooker Chocolate Chip Bread Pudding
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5 from 2 votes

Pressure Cooker Chocolate Chip Bread Pudding

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.
Prep Time15 mins
Cook Time12 mins
Pressure Release10 mins
Total Time27 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 2 servings
Calories: 535kcal
Author: Jill Selkowitz


For Pressure Cooker


  • 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


Calories: 535kcal | Carbohydrates: 58g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 168mg | Sodium: 636mg | Potassium: 280mg | Fiber: 3g | Sugar: 40g | Vitamin A: 370IU | Calcium: 155mg | Iron: 3.4mg