Whisk together, eggs, milk, brown sugar, maple extract, cinnamon and nutmeg.
In a separate bowl, combine apples, raisins and bread.
Pour liquid mixture over bread mixture. Allow to sit for a few minutes to absorb, then stir.
Pour mixture into prepared pan, then cover pan with foil, sealing edges.
Add 1½ cups of water to bottom of the Instant Pot.
Place pan on trivet and lower into Instant Pot.
Seal Instant Pot and set to manual high pressure for 25 minutes.
After time is up, allow Instant Pot to sit for 10 minutes, then release pressure and remove bread pudding from the Instant Pot. Remove foil and allow to cool. loosen around edges with a butter knife, then turn upside down over a serving plate. It should pop right out.
Serve with Vanilla Rum Sauce and whipped cream.