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Pressure Cooker Breakfast Bread Pudding

  • Author: Marty Boyd
  • Yield: 6 1x


  • 4 tablespoons butter
  • 1 cup diced ham
  • 1 cup sliced mushrooms
  • 1 cup sliced onions
  • 1/4 cup sugar
  • 2 cups half and half
  • 3 eggs, beaten
  • 1 cup swiss cheese, divided
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon each salt and pepper
  • 114.1 ounce loaf brioche bread, cubed
  • Sauce:
  • 1/2 cup Dijon mustard
  • 2 tablespoons cup pure maple syrup
  • 1 1/2 teaspoons rice wine vinegar
  • salt and ground black pepper to taste


  1. Melt butter in skillet. Add mushrooms and onions and sauté until browned. Add ham and cook for 2 minutes more. Set aside.
  2. Spray 7×3” cake pan, or similar glass or metal baking dish with non-stick cooking spray, making sure it will fit in your pressure cooking pot.
  3. Prepare a foil sling to lift your pan from the pressure cooking pot. Take a 18” strip of foil and fold it lengthwise twice.
  4. In a large bowl, whisk together 1/4 cup sugar,milk, beaten eggs, 1/2 cup of the swiss cheese, salt and pepper. Mix in cubed bread and ham, mushroom, onion mixture. Let rest until the bread absorbs the milk.(Just a few minutes) Pour mixture into prepared pan.
  5. Pour 1 cup water into the pressure cooking pot and place the rack in the bottom. Center the pan on the foil sling and lower it into the pressure cooker.
  6. Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure. Carefully remove lid.
  7. Remove dish from pressure cooking pot and top with remaining swiss cheese. Place dish under the broiler to brown up the top, if desired.
  8. Sauce:
  9. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place mixture in a small sauce pan and heat until just warm.