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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.

CourseDessert, Halloween, Thanksgiving
CuisineAmerican

Servings	Prep Time
6-8people	20minutes

Cook Time

22minutes

Servings	Prep Time
6-8people	20minutes

Cook Time

22minutes

Ingredients

Instant Pot Pumpkin Bread Pudding Bread Ingredients

1loaf French Breadtorn into small chunks
2cups heavy whipping cream
1 15 oz.can pumpkin puree
3/4cup white sugar
3/4cup light Brown Sugarpacked
4large eggsroom temperature
1Tbsp. cinnamon
2Tbsp. vanilla

Pumpkin Bread Pudding Sauce

Instructions

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.

Instant Pot Pumpkin Bread Pudding Sauce Instructions

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.