4 slices bread (any kind) torn in 1-inch pieces
1 1/4 cup milk
1/4 cup brown sugar
1/3 cup maple syrup (or more brown sugar)
1/8 tsp salt
1/8 tsp nutmeg (optional)
1/2 tsp vanilla
Optional: 1/2 cup nuts, raisins, chocolate chips or whatever strikes your fancy
Whisk together everything except the bread. Pour over the bread and let it soak in for a few minutes. Spray a 6-cup bundt pan, a 6 or 7-inch cake pan or casserole dish with cooking spray. Pour the whole mixture into the pan and cover it with tin foil.
Put 1 1/2 cups water in the Instant Pot. Put the pudding on the trivet in the IP, close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and use the + or – button to get to 25 minutes. Pan size doesn't matter – 25 minutes for all.
When it beeps that it's done, leave it for a 10-minute natural release. Then flip the valve from Sealing to Venting for a quick release of any remaining pressure and when the pin drops, open the pot. Lift the pudding out and remove its “tin foil hat.”
Leave it to cool on the counter for a few minutes and then invert onto a plate. Serve warm or chilled with whipped cream, ice cream or caramel sauce.
This can take less than 3 minutes to throw together. And it is SO delicious. A real, old-fashioned taste from my childhood.