It’s time to break out your Instant Pot again, because this time we’re making pumpkin bread pudding. There’s just something extra special about all things pumpkin in the fall time. Honestly, I’m one of those people who don’t get tired of having pumpkin everything. Whether you like a little or lotta pumpkin-based foods, this recipe is a must-try!
What’s so special about Instant Pot Pumpkin Bread Pudding?
Main ingredient – pumpkin – aside, this sweet treat is seriously the perfect mixture of moisture, sweetness, and the rich pumpkin spice flavor. It’s not over-bearing one way or the other and can easily be paired with a few other things (more of that later).
Super Easy Instant Pot Pumpkin Bread Pudding
I’m not kidding when I say this recipe is easy. It only calls for 8 ingredients and cooks in less than 45 minutes – thank you, Instant Pot!
Many of these you’ll probably already have on hand, but if not, you can find them at any local grocery store:
- pumpkin puree
- butter (melted)
- brown sugar
- heavy cream
- large eggs
- pumpkin pie spice
- Baguette bread (sliced into cubes)
If brown sugar isn’t your thing, you can substitute it with white sugar or half Splenda. The brown to white sugar substitution ratio is 1:1. Baguette bread can also be substituted for brioche, Pullman loaf, or French bread. Each of these bread types offers a slightly different texture, but overall are great for bread pudding (and French toast).
Although I recommend a rich milk beverage like heavy cream and milk, you can substitute this with part dairy-free creamer or lite canned coconut milk (for half of the milk beverage). Just keep in mind the slight taste differences when choosing to substitute ingredients.
Before getting started, spray a 6×3 inch aluminum pan with non-stick spray and set it aside. Then, add 1½ cup water to the inside of the Instant Pot.
Now, add all the ingredients to a large bowl except the bread.
Whisk the ingredients together until smooth. Pour the mixture over the cubed bread pieces and let it sit for 5 minutes.
Add the batter to the aluminum pan and then press and smooth it out. Secure aluminum foil on top of the pan. Place the pan onto the trivet inside the Instant Pot.
Cook at high pressure for 40 minutes. Then, do a Quick Release.
What to Pair with Your Instant Pot Pumpkin Bread Pudding
You can top off your dessert with cream cheese icing, ice cream, candied nuts, and/or craisins. I also have an amazing whipped cinnamon maple butter recipe that would be another great topping.
Before you head off to make your own batch of pumpkin bread pudding, keep these storage solutions in mind. If you (somehow) end up with leftovers of this yummy treat, it can be stored in an air-tight container for up to 5 days. Going longer than that? You can freeze the pudding in an airtight container for up to three months.
Did you make this recipe?
As always, don’t forget to let me know in the comments. Tell me how it turned out, tasted – the whole nine!Print
- ¾ Cup pumpkin puree
- ½ Cup Butter, melted
- ¾ Cup Brown sugar
- ¾ Cup Heavy Cream
- ¼ Cup Milk
- 2 Large Eggs
- 1 teaspoon Pumpkin pie spice
- 4 Cups Baguette bread sliced into cubes
Spray the 6×3 inch aluminum pan with non-stick spray and set aside. Add 1½ cup water to the inside of the Instant Pot.
Whisk all ingredients (except bread), then pour over bread. Let sit for 5 minutes.
Add the batter to the aluminum pan. Press and smooth out. Secure aluminum foil on top of pan.
Place pan onto the trivet inside the Instant Pot.
Cook at high pressure for 40 minutes.
Do a Quick release.
Serve with cream cheese icing, ice cream, candied nuts and/or craisins.
Storage: Store bread pudding in an air-tight refrigerated container for up to 4-5 days.
Freezing: Freeze bread pudding for up to 3 months in an air-tight container.
For another option, try using cinnamon raisin bread in place of the Baguette