Simple bread pudding with cream

Ingredients:

• 8 cups diced challah or brioche (about 350 g; 2 cm cubes)
• 1 tbsp unsalted butter
• 3 cups heavy cream
• 2 cups of milk
• 1 and 1/4 cups sugar
• 1 tbsp vanilla extract
• 0.5 tsp fine salt
• 1/4 tsp ground cinnamon
• 4 large eggs + 6 yolks
• 0.5 cup raisins (optional)
• Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.

Preparation:

1. Preheat oven to 350°F (175°C). Place the bread cubes on a baking sheet and bake until they begin to dry out and harden, about 20 minutes.
   
   Grease a 20cm round baking pan (3L capacity) with butter. Set aside.
2. In a large bowl, combine the cream, milk, sugar, vanilla extract, salt, cinnamon, eggs, and yolks. Add the bread and raisins, if using, and stir to coat the bread completely.
3. Spread the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 18 inches long, and place the baking dish in the center of the foil. Wrap the foil around the baking dish, folding it over the sides as needed, but do not cover the top. Tear off another sheet of foil, about 24 inches long, and place it in front of you with one of the longer sides facing you. Fold the foil in half lengthwise, toward you, then fold it in half again to create a foil sling for the baking dish.
4. Pour 2 cups of water into the slow cooker and place a rack in the bottom. Place the baking dish in the center of the foil sling, then grasp both ends of the sling and lift them up. Carefully lower the baking dish onto the rack in the slow cooker. Fold the ends of the sling into the slow cooker so they are inside but not touching the pudding.
5. Following the manufacturer's instructions, close the lid of the multicooker and prepare it for use. Set the pressure cooker to 45 minutes (see Note).
6. Once the pressure cooker cycle is complete, release the pressure according to the manufacturer's instructions and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with residual steam.
   
   For a very crispy crustSprinkle the bread pudding with 1/4 cup granulated sugar. Bake in the oven on the broiler setting for 5 minutes or until the sugar caramelizes.
7. Let cool slightly before serving. Serve the bread pudding warm, at room temperature, or cold.
   
   Note
   
   Multicooker settings may vary depending on the model. Please refer to the manufacturer's instructions for use.