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Pressure Cooker Pumpkin Bread Pudding Recipe

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.

Prep Time 30 mins
Cook Time 60 mins
Calories 279.7 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Pressure Cooker Pumpkin Bread Pudding 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pressure Cooker Pumpkin Bread Pudding

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How to Make Pressure Cooker Pumpkin Bread Pudding

  1. 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.
  2. Butter a 6-cup pudding mold or oven-safe dish that fits comfortably inside your pressure cooker.
  3. Cut 1 loaf (about 1 pound) of day-old bread into 1-inch cubes.
  4. In a large bowl, whisk together ½ cup granulated sugar, 4 large eggs, and 2 large egg yolks until light and fluffy.
  5. 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.
  6. Gently toss the bread cubes with 2 tablespoons melted butter.
  7. Arrange the bread cubes in the prepared baking dish.
  8. Pour the pumpkin custard mixture evenly over the bread, gently pressing down to ensure the bread is moistened.
  9. Cover the baking dish tightly with aluminum foil to prevent water from entering.
  10. Add 2 cups of water to the bottom of your pressure cooker.
  11. Place the baking dish in the pressure cooker's steamer basket.
  12. Secure the lid and bring the pressure cooker to high pressure.
  13. Once high pressure is reached, reduce heat to maintain pressure and cook for 20 minutes.
  14. Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
  15. Remove the baking dish from the pressure cooker and carefully remove the aluminum foil.
  16. 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.
  17. Refrigerate leftovers for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

93g

Fat

26g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Fall Holiday Event Vegetarian Winter Puddings And Mousses Eggs Pressure Cooker Stove Top Dietary Christmas Thanksgiving Low Sodium Seasonal Comfort Food Low In Something Taste Mood Equipment