Instant Pot Pumpkin Bread Pudding
Cool weather means more time spent indoors and baking. Here is an Instant Pot Pumpkin Bread Pudding that tastes delicious and brings the fall season indoors. It is the perfect dessert to serve at Sunday dinners, Halloween parties, Thanksgiving dinner and other special occasions that take place in the fall.
Instant Pot Pumpkin Bread Pudding Ingredients
Serves 6-8
1 loaf French Bread, torn in small chunks
2 cups of heavy whipping cream
1 15 oz. can pumpkin puree
3/4 cup sugar
3/4 cup packed light brown sugar
4 large eggs at room temperature
1 Tbsp. cinnamon
2 Tbsp. vanilla
Instant Pot Pumpkin Bread Pudding Sauce Ingredients
1 cup unsalted butter
1 cup heavy cream
1 cup packed light brown sugar
Instant Pot Pumpkin Bread Pudding Directions
Spray a 7″ springform pan with baking spray.
Set aside.
To make the custard, whisk together eggs, pumpkin puree, whipping cream, sugars, cinnamon, and vanilla in a large bowl.
Tear the French Bread into small bite-sized pieces and place in bowl.
Toss the bread into the custard mix.
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Arrange the bread in the prepared springform pan.
Carefully pour the remaining custard over the bread in the pan.
Place aluminum foil on top of it.
Add 1 cup water to the Instant Pot.
Place the trivet with the prepared cake pan on top of it, into the Instant Pot..
Close the lid with the pressure valve to sealing.
Set to cook on manual high for 22 minutes.
Open after 10 minutes by Natural Pressure Release.
Instant Pot Pumpkin Bread Pudding Sauce Directions
In a medium saucepan, add butter, heavy cream, and brown sugar.
Turn the heat onto a medium heat to melt the ingredients.
Raise the heat to high and bring the ingredients to a boil for about 20 seconds.
Lower the heat to low and simmer for 5 minutes until the sauce thickens.
Pour the warm sauce over the bread pudding before serving.
Garnish with whip cream and serve.
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Cook Time |
| 22 minutes |
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Cool weather means more time spent indoors and baking. Here is an Instant Pot Pumpkin Bread Pudding that tastes delicious and brings the fall season indoors. It is the perfect dessert to serve at Sunday dinners, Halloween parties, Thanksgiving dinner and other special occasions that take place in the fall.
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- 1 loaf French Bread torn into small chunks
- 2 cups heavy whipping cream
- 1 15 oz. can pumpkin puree
- 3/4 cup white sugar
- 3/4 cup light Brown Sugar packed
- 4 large eggs room temperature
- 1 Tbsp. cinnamon
- 2 Tbsp. vanilla
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup light Brown Sugar packed
- Spray a 7" springform pan with baking spray. Set aside. To make the custard, whisk together eggs, pumpkin puree, whipping cream, sugars, cinnamon, and vanilla in a large bowl. Tear the French Bread into small bite-sized pieces and place in bowl. Toss the bread into the custard mix. Arrange the bread in the prepared springform pan. Carefully pour the remaining custard over the bread in the pan. Place aluminum foil on top of it. Add 1 cup water to the Instant Pot. Place the trivet with the prepared cake pan on top of it, into the Instant Pot.. Close the lid with the pressure valve to sealing. Set to cook on manual high for 22 minutes. Open after 10 minutes by Natural Pressure Release.
- In a medium saucepan, add butter, heavy cream, and brown sugar. Turn the heat onto a medium heat to melt the ingredients. Raise the heat to high and bring the ingredients to a boil for about 20 seconds. Lower the heat to low and simmer for 5 minutes until the sauce thickens. Pour the warm sauce over the bread pudding before serving. Garnish with whip cream and serve.
I’ve never tried an instant pot, but I hear a lot about them. This looks good.
I love mine! I use it at last 5 times a week, sometimes more. It is very versatile and a great time saver for me.