Instant Pot Pumpkin Bread Pudding
Pumpkin bread pudding is easy to make in your Instant Pot with only a few simple ingredients. The ultimate dreamy holiday dessert treat!
Servings 10
Calories 426kcal
Equipment
- instant pot / pressure cooker
Ingredients
- 1 cup brown sugar
- 1 cup pumpkin puree from can
- ½ cup butter melted
- ½ cup half and half
- ½ cup heavy cream
- 2 eggs
- 1 tsp pumpkin pie spice
- 4 cups baguette bread sliced into cubes
Instructions
- Spray 6x3 inch aluminum pan with non-stick spray and set aside. Add 1½ cup water to inside of Instant Pot.
- Whisk all ingredients (except bread), then pour over bread. Let sit 5 minutes.
- Add batter to aluminum pan. Press and smooth out. Secure aluminum foil on top of pan.
- Place pan onto trivet in Instant Pot. Cook at high pressure for 40 minutes. Quick release.
- Serve with cream cheese icing, ice cream, candied nuts and/or craisins.
Notes
Notes:
Storage Store bread pudding in an air-tight refrigerated container for up to 4-5 days. Can I freeze bread pudding? Yes, you can freeze bread pudding for up to 3 months in an air-tight container. However, hold off on adding the sauce/drizzle until after thawing overnight in the refrigerator.Nutrition
Calories: 426kcal | Carbohydrates: 73g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 622mg | Potassium: 238mg | Fiber: 3g | Sugar: 24g | Vitamin A: 4099IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg