Pressure Cooker Pumpkin Bread Pudding Recette

Transform leftover canned pumpkin into a decadent, creamy pumpkin bread pudding! This recipe, cooked to perfection in your pressure cooker, is a delightful dessert that's surprisingly easy to make. Served warm with a scoop of vanilla ice cream, it's the ultimate fall comfort food. Save time and impress your taste buds with this quick and delicious recipe.

Préparation 30 min

Cuisson 60 min

Calories 279.7 kcal

Protéines 14g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pressure Cooker Pumpkin Bread Pudding

Canned Pumpkin
Cinnamon Raisin Bread
Unsalted Butter
½ cup granulated sugar
4 large eggs
2 large egg yolks
1 ½ cups whole milk
¼ cup brandy (optional)
Vanilla Extract
Pinch of salt
½ teaspoon ground nutmeg
2 cups water

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Comment préparer Pressure Cooker Pumpkin Bread Pudding

Line a strainer with paper towels or cheesecloth. Add 1 (15 ounce) can pumpkin puree and let drain for at least 30 minutes to remove excess moisture.
Butter a 6-cup pudding mold or oven-safe dish that fits comfortably inside your pressure cooker.
Cut 1 loaf (about 1 pound) of day-old bread into 1-inch cubes.
In a large bowl, whisk together ½ cup granulated sugar, 4 large eggs, and 2 large egg yolks until light and fluffy.
Stir in 1 ½ cups whole milk, the drained pumpkin puree, ¼ cup brandy (optional), 1 teaspoon vanilla extract, a pinch of salt, and ½ teaspoon ground nutmeg.
Gently toss the bread cubes with 2 tablespoons melted butter.
Arrange the bread cubes in the prepared baking dish.
Pour the pumpkin custard mixture evenly over the bread, gently pressing down to ensure the bread is moistened.
Cover the baking dish tightly with aluminum foil to prevent water from entering.
Add 2 cups of water to the bottom of your pressure cooker.
Place the baking dish in the pressure cooker's steamer basket.
Secure the lid and bring the pressure cooker to high pressure.
Once high pressure is reached, reduce heat to maintain pressure and cook for 20 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
Remove the baking dish from the pressure cooker and carefully remove the aluminum foil.
Let the bread pudding stand for about 15 minutes before serving. Serve warm or at room temperature with a scoop of ice cream or whipped cream.
Refrigerate leftovers for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

93g

Fat

26g

Carbs

12g

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Questions fréquentes

Combien de temps faut-il pour préparer Pressure Cooker Pumpkin Bread Pudding ?

Pressure Cooker Pumpkin Bread Pudding prend environ 90 minutes du début à la fin — environ 30 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Pressure Cooker Pumpkin Bread Pudding ?

Pressure Cooker Pumpkin Bread Pudding contient environ 279.7 calories par portion, avec environ 14 g de protéines, 12 g de glucides et 16 g de lipides.

De quels ingrédients ai-je besoin pour Pressure Cooker Pumpkin Bread Pudding ?

Les principaux ingrédients de Pressure Cooker Pumpkin Bread Pudding sont Canned Pumpkin, Cinnamon Raisin Bread, Unsalted Butter, Sugar, Eggs, Egg Yolks. Consultez la liste complète avec les quantités ci-dessus.