Place 1.5 cups of water in the inner liner of your Instant Pot or pressure cooker. Place a steamer rack on top of this.
Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
Close the lid and set the Instant Pot on High Pressure for 40 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
Check the custard for doneness. If it's still not set in the middle, cook under pressure for another 5 minutes.
Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
For the Sauce
In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts.
Stir in heavy cream and simmer, stirring often, until the sauce has thickened, about 15 minutes.
If you don't own an Instant Pot you can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.