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Pumpkin Bread Pudding - Instant Pot
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!
Raisins can also be added with the custard.
Calories: 280kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 504mg | Potassium: 182mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5240IU | Vitamin C: 1.8mg | Calcium: 108mg | Iron: 1mg