- 3/4 Cup pumpkin puree
- 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
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