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pumpkin-bread-pudding-instant-pot-recipe

Pumpkin Bread Pudding Instant Pot Recipe

This Pumpkin Bread Pudding made in an Instant Pot is a delicious and easy dessert perfect for fall. It's a warm, comforting dish with the flavors of pumpkin and spices, topped with optional pecans for added crunch.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

  • Instant Pot
  • 7-inch round baking pan
  • Trivet
  • Foil

Ingredients:  

Main 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: 

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

Notes:

For best results, use day-old bread as it absorbs the custard mixture better. You can also substitute the milk with a non-dairy alternative if desired.

Nutrition value:

Calories: 280kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 2gCholesterol: 70mgSodium: 320mgPotassium: 280mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Keywords:

Keyword Bread Pudding, Fall Dessert, Instant Pot, Pumpkin
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