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Pumpkin Bread Pudding Instant Pot Recipe Pumpkin Bread Pudding Instant Pot Recipe

Recipe

Pumpkin Bread Pudding Instant Pot Recipe

Written by: Emily Smith

This pumpkin bread pudding is my fall favorite! It's creamy, packed with pumpkin flavor, and made easy in my Instant Pot. Perfectly spiced, it's like a warm hug on a cool day.

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Hold on to your hats, folks, 'cause this isn't any normal pudding. This is a twist on a cozy classic, bringing back memories of fall with every bite. Pumpkin Bread Pudding, packed with flavorful spices, cooked up in an Instant Pot. You're gonna love the speed and simplicity of this delicious dish. Trust me, it's a game-changer!

Ingredients for Pumpkin Bread Pudding

  • Cubed day-old bread: Absorbs the pumpkin mixture, providing a hearty base for the bread pudding with a satisfying texture.
  • Canned pumpkin puree: Adds rich pumpkin flavor and moisture to the bread pudding, creating a deliciously spiced dessert with a velvety consistency.
  • Eggs: Bind the ingredients together, giving structure to the bread pudding and helping it set properly during cooking.
  • Brown sugar: Sweetens the pudding and caramelizes slightly during cooking, enhancing the overall flavor with a subtle molasses undertone.
  • Milk: Provides creaminess and richness to the pudding, ensuring a moist and tender texture that complements the pumpkin and spices.
  • Vanilla extract: Infuses the pudding with warm, aromatic flavor, balancing the sweetness and enhancing the overall depth of the dish.
  • Pumpkin pie spice: Delivers a blend of warm spices like cinnamon, nutmeg, and cloves, adding a cozy autumnal flavor to the pudding.
  • Chopped pecans: Offer a crunchy texture and nutty flavor, elevating the bread pudding with a delightful contrast and additional richness.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Speeds up cooking process by using high pressure to cook food quickly and efficiently.
  • 7-inch round baking pan: Provides the perfect size and shape for baking the bread pudding in the Instant Pot.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Ingredients:

  • 4 cups cubed day-old bread
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (optional)

Instructions:

  1. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, milk, vanilla extract, pumpkin pie spice, and salt.
  2. Gently fold in the cubed bread until well coated.
  3. Pour the mixture into a greased 7-inch round baking pan that fits in the Instant Pot.
  4. Cover the pan with foil.
  5. Add 1 cup of water to the Instant Pot and place a trivet inside.
  6. Carefully lower the pan onto the trivet.
  7. Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
  8. Allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
  9. Carefully remove the pan from the Instant Pot and let it cool slightly.
  10. Serve warm, topped with chopped pecans if desired.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 45 g | Protein: 7 g | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 320 mg | Dietary Fiber: 3 g | Sugar: 20 g | Calcium: 150 mg | Potassium: 280 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 2 mg

Can You Make Pumpkin Bread Pudding Ahead of Time?

Make Ahead Instructions

  • Prepare the bread pudding as directed, cover, and refrigerate for up to 24 hours before baking.
  • When ready to bake, remove from the fridge, let it sit at room temperature for 30 minutes, then bake as directed.

Freezing Instructions

  • Cool the baked pumpkin bread pudding completely.
  • Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
  • To reheat, thaw overnight in the fridge, then warm in the oven or microwave before serving.

Pumpkin bread pudding is a versatile dessert that can be enjoyed for breakfast with a dollop of yogurt or whipped cream on top. It's a great way to use up leftover bread and add a seasonal twist to your morning routine.

Common Questions About This Instant Pot Dessert Recipe

FAQ:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree in this recipe. Just make sure it's well-drained and has a similar consistency to canned pumpkin puree.
Can I substitute any other type of bread for the day-old bread?
Yes, you can use any sturdy bread like brioche, challah, or French bread for this recipe. Just make sure it's a day old for better absorption of the pumpkin mixture.
Can I omit the pecans if I have a nut allergy?
Absolutely! You can leave out the pecans or substitute them with seeds like pumpkin or sunflower seeds for added crunch without the nuts.
Can I use a larger baking pan if I don't have a 7-inch round pan?
Yes, you can use a larger pan, but the cooking time may need to be adjusted as a thinner layer of bread pudding will cook faster.
Can I make this recipe in the oven instead of the instant pot?
Yes, you can bake this pumpkin bread pudding in a preheated oven at 350°F (175°C) for about 30-35 minutes or until set in the center.

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