Pressure Cooker Pumpkin Bread Pudding
Dive into the cozy flavors of fall with this Pressure Cooker Pumpkin Bread Pudding, a decadent dessert that combines the rich, spiced essence of pumpkin pie with the comforting texture of bread pudding. Featuring creamy pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and fluffy cubes of challah or brioche, this recipe is a perfect way to transform day-old bread into a show-stopping treat. The pressure cooker ensures a quick and tender bake, locking in all the flavors while yielding a delightfully moist pudding in just 25 minutes of cooking time. Whether served warm with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel, this pumpkin bread pudding is an irresistible option for holiday dinners, cozy gatherings, or anytime you crave a taste of autumn. Perfect for busy cooks, this recipe combines simplicity, speed, and seasonal spirit!
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Recipe Information
Ingredients
- 1 cup pumpkin puree
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 3 eggs
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 5 cups day-old bread (e.g., challah or brioche), cubed
- 1 tablespoon butter for greasing
- 1 cup water (for pressure cooker)
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Grease a 7-inch round baking pan or springform pan with butter. Ensure it will fit inside your pressure cooker.
In a large bowl, whisk together the pumpkin puree, whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
Add the cubed bread into the mixture, and gently stir to coat all the pieces evenly. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Pour the bread mixture into the prepared pan, spreading it evenly and pressing lightly to compact it slightly.
Cover the pan tightly with aluminum foil to prevent water from seeping in while cooking.
Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully place the pan on the trivet.
Seal the lid of the pressure cooker and set to high pressure. Cook for 25 minutes, then allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure manually.
Remove the pan from the pressure cooker using mitts or tongs, and allow the bread pudding to cool for 10-15 minutes. Uncover the foil.
Optional: Dust the top with powdered sugar for garnish before serving.
Serve warm or at room temperature. Enjoy plain or with whipped cream or a drizzle of caramel sauce, if desired.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 49.5 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
