Pumpkin Bread Pudding


  • 1 cup whole milk
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/3 cup packed brown sugar
  • 1 tbsp butter
  • 1 1/2 tsp ground cinnamon
  • 1 tsp Vanilla
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 8 slices cinnamon-raisin bread
  • Bourbon Caramel Sauce
  • Spray 6-7 inch (1 1/2-quart) soufflé dish or round baking dish that fits inside Instant Pot® with nonstick cooking spray. Whisk milk, eggs, pumpkin, brown sugar, butter, cinnamon, vanilla, salt and nutmeg in large bowl until well blended. Add bread cubes; toss to coat. Pour into prepared dish; cover tightly with foil.
  • Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 40 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove soufflé dish from pot. Remove foil; cool 15 minutes. Meanwhile, prepare Bourbon Caramel Sauce, if desired. Serve bread pudding warm with sauce.
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