Steamed Bread Pudding

This recipe can be changed up so many ways, so once you get the hang of the dish, feel free to make it your own. Use whatever bread you have on hand. Add some chopped nuts. In Puerto Rico, the bread is soaked in coconut milk. Substitute dried pineapple for the raisins (or just add them in!), and you’ll have a completely different recipe on your hands each time.

• Hands-On Time: 10 minutes

• Cook Time: 20 minutes

Serves 6

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4 cups cubed cinnamon-raisin bread, dried out overnight

1 apple, peeled, cored, and diced small

¹/₄ cup raisins

2 cups whole milk

3 large eggs

¹/₂ teaspoon vanilla extract

2 tablespoons pure maple syrup

¹/₄ teaspoon ground cinnamon

Pinch of ground nutmeg

Pinch of sea salt

3 tablespoons butter, cut into 3 pats

1¹/₂ cups water

1 Grease a 7-cup glass dish. Add bread, apple, and raisins. Set aside.

2 In a small bowl, whisk together milk, eggs, vanilla, maple syrup, cinnamon, nutmeg, and salt. Pour over bread in glass dish and place pats of butter on top.

3 Pour water into Instant Pot^®. Set trivet in pot. Place glass dish on top of trivet. Lock lid.

4 Press the Manual button and adjust time to 20 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.

5 Remove glass bowl from the Instant Pot^®. Transfer to a rack until cooled. Serve.