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pumpkin bread pudding with powdered sugar
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4.91 from 10 votes

Pumpkin Bread Pudding - Instant Pot

Soft, melt-in-mouth pieces of french bread soaked in rich pumpkin custard, warm spices and just the right amount of sweetness.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 336kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

Want to make Homemade Pumpkin Puree? Here is how:
  1. Add 1 cup of water to the Instant Pot insert.
  2. 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. 
  3. Place the pumpkin on the trivet and pressure cook for 12-15 mins followed by natural pressure release. 
  4. 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.
Notes:
  1. 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.
  2. Check out the detailed post that includes step-by-step photos on how to make the puree. 

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 560mg | Potassium: 215mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg
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