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!
Although, you can use canned pumpkin puree for this recipe, I love the freshness of homemade pumpkin puree.
Steps to make homemade pumpkin puree for pumpkin bread pudding:
- 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 steamer basket in the Instant Pot.
- Cook on Pressure Cook/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 up to a week.
- Note: 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 and mash the flesh to make the 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.
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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.
- 2 eggs
- 1 cup pumpkin puree canned or homemade.
- 1/2 cup low fat milk
- 1/2 cup condensed milk
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon all spice
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- 1/4 cup pecans/raisins optional
- 7-8 slices of french brioche 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. Set the Instant Pot to Pressure Cook/Manual(Hi) for 22 minutes. Open after 10 minute NPR.
- Add pecans/raisins. Enjoy warm with maple syrup or with some ice cream!
Note:
Raisins can also be added with the custard.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
My Real Dish says
Wow! Delicious!
Archana says
Thank you!
Heide L Horeth says
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!
Archana says
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.
Heide L Horeth says
Thank you for making how the IP works in this recipe very clear to me! I am excited to try this recipe as I grew a couple of baking pumpkins too! Thank you!
Archana says
You are welcome! I can’t wait to hear how you like this yummy bread pudding.
annika says
What a lovely alternative to pumpkin pie!
Archana says
Thank you Annika!
Neha says
Archana, I don’t have a pan that fits inside — any way to just use the IP pan?!
Archana says
Hi Neha, you cannot cook this dish directly in the pot. Do you have a pyrex glass bowl that might fit inside the IP?
Tristanne Talarico says
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.
Archana says
You can use the ceramic dish. Just increase the cook time by 5 mins. Let me know!
Tristanne Talarico says
Thank you for responding! I might try to recipe in a few days. I’ll let you know how it goes if I do.
Archana says
Sounds good!
Leslie Dunn says
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.
Archana says
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!!
C says
When you call for condensed milk, is that plain evaporated milk? Or the “sweetened condensed milk” that is very thick and sweet?
Archana says
Sweetened condensed milk for this recipe.
Robert Fasman says
Thank you for the recipe, hoping to try it this Thanksgiving. What’s the purpose of the paper towel? I have a covered lid and a vented/steaming lid with my IP insert, can I use one of those instead?
Archana says
Just to avoid any extra water/moisture from getting in the pan
Rob says
Oh. Sorry any sort of lid would be fine then? Would it be better to use the sealed lid or the one with a few steam holes?
Archana says
any sort of lid will work.