Incredibly moist and delicious pumpkin bread pudding cooked in the Instant Pot. The pumpkin puree mixed with warming spices, eggs and milk makes for the perfect custard base. If you enjoy bread pudding this easy recipe is a must-try!
Fall Favorite Brunch Recipe
This is one of our favorite brunch recipes. In fall when pumpkin is in the season I make the homemade pumpkin puree (see recipe below) but for the rest of the year, the canned puree works just as well!
Unlike the traditional oven recipes, this steamed Instant Pot version does not require the bread to soak in the custard overnight. It takes hours of prep time away with perfectly moist bread pudding every single time.
Although store-bought pumpkin puree is convenient, you can also easily make the puree in the Instant Pot. During fall I like to buy the cut pumpkin pieces wrapped in cellophane. They are usually around 1 to 2 pounds and are perfect for making puree, curries, or raita. Simply peel the outer skin and cut it into smaller cubes. You can also buy small pie pumpkins. Here is how to make the puree in the Instant Pot:
How to make Homemade Pumpkin Puree
- Add 1 cup of water to the Instant Pot insert.
- Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket. Place the steamer basket in the Instant Pot.
- Pressure Cook for 4 minutes followed by Quick Release.
- Allow the pumpkin pieces to cool down and then mash them with a potato masher. Keep refrigerated for up to a week.
You can also cook a small pie pumpkin in the instant pot with skin, on the trivet for about 12-15 mins. Allow natural pressure release, peel, and discard the skin. Mash or blend the flesh to make the puree.
Once you have the pumpkin puree it's really easy to make this homemade bread pudding. Warming spices such as ground cinnamon and allspice add aromas and depth to the dish. While condensed milk adds just the right amount of sweetness.
Tips For Perfect Pumpkin Bread Pudding
- Use Brioche bread or hearty bread that is a couple of days old. Trader joes and Whole foods are my go-to places to buy brioche.
- You will need more or less bread depending on the variety you use. Make sure to dip all the bread cubes in the custard. With the quantities mentioned in the recipe, you should not have any custard left.
- You can use any oven-safe bowl to make this recipe. For the glass bowl increase the pressure cook time to 25 minutes.
- Cut the bread into 7 one-inch slices. Then cut each slice into 8 cubes.
- Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, allspice, vanilla, and brown sugar in a large bowl to make the custard.
- Grease a 7-inch oven-safe cake pan with butter. Dip the bread pieces in the pumpkin custard to coat all the sides and arrange the bread pieces in the pan. Drizzle any remaining custard over the top.
- Cover the pan with a 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. Place the pan on the trivet.
- Add 1 cup of water to the Instant Pot insert and carefully place the trivet inside. Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minutes of natural pressure release.
- Open the Instant Pot and using heat-resistant mitts, lift out the bowl and remove the foil. Remove the paper towel. Put small cut cubes of butter on top.
Serve warm with pecans, raisins, and maple syrup. We love pairing this delicious bread pudding with a hot cup of ginger tea.
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Pumpkin Bread Pudding - Instant Pot
- 2 eggs
- 1 cup pumpkin puree canned or homemade**
- ½ cup low fat milk
- ½ cup condensed milk
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon all spice
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- 2 tablespoons cup raisins optional
- 12 pecans rough chopped optional
- 12 ounces brioche bread, about 7 slices love trader joe's
- maple syrup
- Grease a 7" push pan with some oil and keep aside.
- Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
- Cut up the bread in bite sized pieces and toss them in the pumpkin custard.
- Arrange the bread pieces in the greased pan with a spoon. Drizzle the remaining custard over. Drizzle some melted butter on top.
- 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.
- Put the pan on the trivet. Add 1 cup water to the Instant Pot insert. Place the trivet with the cake pan in the insert.
- Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minute natural pressure release.
- Add raisins and pecans. Enjoy warm with maple syrup or with some ice cream!
- Add 1 cup of water to the Instant Pot insert.
- Cut the stem of a sugar or pie pumpkin so it fits easily in the 6-quart Instant Pot. I usually buy a pumpkin that is around 3 lbs.
- Place the pumpkin on the trivet and pressure cook for 12-15 mins followed by natural pressure release.
- Allow the pumpkin to cool down. Take the pumpkin out and peel it. Cut it into half and take all the seeds out. Mash them with a potato masher or you can also blend for a smoother puree. Keep refrigerated for up to a week.
- You can also use cut pumpkin piece that is sold in Indian grocery stores. Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket. Place steamer basket in the Instant Pot. Pressure Cook for 4 minutes followed by Quick Release. Allow the pumpkin pieces to cool down and then mash them. Keep refrigerated for up to a week.
- Check out the detailed post that includes step-by-step photos on how to make the puree.
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