Ingredients
Scale
- 3/4 Cup pumpkin pureeÂ
- 1/2 Cup Butter, melted
- 3/4 Cup Brown sugar
- 3/4 Cup Heavy Cream
- 1/4 Cup Milk
- 2 Large Eggs
- 1 teaspoon Pumpkin pie spice
- 4 Cups Baguette bread sliced into cubes
Instructions
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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.
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Whisk all ingredients (except bread), then pour over bread. Let sit for 5 minutes.
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Add the batter to the aluminum pan. Press and smooth out. Secure aluminum foil on top of pan.
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Place pan onto the trivet inside the Instant Pot.
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Cook at high pressure for 40 minutes.
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Do a Quick release.
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Serve with cream cheese icing, ice cream, candied nuts and/or craisins.
Storage:Â Store bread pudding in an air-tight refrigerated container for up to 4-5 days.
Freezing:Â Freeze bread pudding for up to 3 months in an air-tight container.
Notes
For another option, try using cinnamon raisin bread in place of the Baguette
