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pumpkin bread pudding in a cake pan
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5 from 3 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: pumpkin bread pudding
Servings: 8
Calories: 280kcal


  • 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
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