Pumpkin Bread Pudding – Instant Pot

Pumpkin Bread Pudding – A relaxed weekend brunch or a laid-back cool autumn evening calls for a smooth and creamy bread pudding made with rich pumpkin custard and warm spices!

In the midst of this gorgeous fall weather, with pumpkins and apples everywhere, we can’t help but enjoy the nature’s bounty. Making cakes, parathas, pancakes and bread puddings with the homemade pumpkin puree!

This Pumpkin bread pudding recipe is similar to my Instant Pot French Toast recipe, except that I make extra custard to pour over the bread to make this a more smoother pudding!

pumpkin bread pudding

Pumpkin Bread Pudding - Instant Pot
Author: 
Recipe type: Breakfast, Brunch, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pumpkin Bread Pudding - Soft, melt-in-mouth pieces of french bread soaked in rich pumpkin custard, warm spices and just the right amount of sweetness.
Ingredients
  • 2 eggs
  • 1 cup pumpkin puree, canned or homemade.
  • ½ cup low fat milk
  • ½ cup condensed milk
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon all spice
  • 1 teaspoon vanilla
  • 2 tablespoon butter, melted
  • 1 tablespoon brown sugar
  • ¼ cup pecans/raisins (optional)
  • 7-8 slices of french brioche (love trader joe's)
  • maple syrup
Instructions
  1. Grease a 7" push pan with some oil and keep aside.
  2. Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
  3. Cut up the bread in bite sized pieces and toss them in the pumpkin custard.
  4. Arrange the bread pieces in the greased pan with a spoon. Drizzle the remaining custard over. Drizzle some melted butter on top.
  5. Cover the pan with paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band.
  6. Put the pan on the trivet. Add 1 cup water to the main Instant Pot. Place the trivet with the cake pan in the insert.
  7. Close the lid with pressure valve to sealing. Cook On Manual(Hi) for 22 minutes. Open after 10 minute NPR.
  8. Add pecans/raisins. Enjoy warm with maple syrup or with some ice cream!
  9. Note:
  10. Raisins can also be added with the custard.
Notes
Homemade pumpkin puree: Peel and cube pumpkin into 2 inch pieces. Place them on a steamer basket. Add 1 cup of water to the Instant Pot insert. Place steamer basket in the Instant Pot. Cook on Manual(Hi) for 4 minutes followed by Quick Release. Allow the pumpkin pieces to cool down and then mash them with a potato masher. Keep refrigerated upto a week.
You can also cook a small pie pumpkin in the instant pot with skin, on the trivet for about 12-15 mins to make the puree.

 

 

16 thoughts on “Pumpkin Bread Pudding – Instant Pot

  1. I will try it. I assume that NPR means no pressure release? Since I am new to the Instant Pot so a little more explanation is appreciated-will the pressure be fully released from the pot after 10 minutes? Love your site! Thank you!

    1. Hi Heide, NPR means natural pressure release. 10 min NPR means – one the 22 min pressure cooking cycle is complete, you will see the Instant Pot display L0:00. At this point you wait for 10 mins, then it will display L0:10. Then carefully move the pressure valve from sealing to venting which will release any additional pressure that may be in the pot. The silver pin will drop after all the pressure is released at which point it is safe to open the Instant Pot. I hope this is helpful! Let me know if you have any more questions.

  2. Is there some benefit to using a push pan? I have ceramic casserole dish that fits, but I would have to get a push pan.

  3. I made this for my husband a few days ago! Today he said he needed to have it again; so he ran out and got the ingredients. Thanks so much both he and I think it is delicious.

    1. Hi Leslie! Oh how sweet!! So glad you are enjoying making it for your husband and I am happy that you both love it. Thank you!!

Leave a Reply