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A slice of pumpkin pie instant pot bread pudding on a plate with a fork sitting on it.
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5 from 5 votes

Pumpkin Bread Pudding (Instant Pot Recipe)

Scrumptious pumpkin bread pudding straight from your Instant Pot is a great way to welcome the Fall season. My Instant Pot Bread Pudding is delicious for breakfast or dessert.
Prep Time 20 minutes
Cook Time 22 minutes
Servings 12
Author Julie Menghini

Ingredients

US Customary - Metric
  • 1 cup canned pumpkin
  • 1 cup heavy cream
  • 4 eggs - Grade A, large
  • ½ cup sugar
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • 1/8 tsp salt -- pinch
  • 4 cups cubed French bread

Instructions

  • Spray your springform pan with non-stick spray. Place ~1/2 cup of water in the bottom of the Instant Pot and set it to saute so that it preheats the water. Follow your manufacturer's instructions for the minimum amount of water you can use.
  • Blend together the pumpkin, cream, eggs, sugar, melted butter, vanilla extract, and seasonings. Fold in the bread and mix until the bread is well coated.
  • Transfer the mixture to the springform pan and spread evenly.
  • Cover the bottom and the top of the springform pan with aluminum foil to seal it from the water.
  • Place the springform pan on a trivet and lower it to the bottom of the electric pressure cooker liner.
  • Cover the electric pressure cooker and set the valve to seal. Program for manual or "pressure cook" for 22 minutes.
  • When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops.
  • Carefully remove the pan. Remove the foil and unhinge the pan.
  • Serve immediately or refrigerate until serving.

Notes

Serve topped with maple syrup, caramel sauce, whipped cream, or ice cream.

Nutrition

Calories: 360kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 541mg | Potassium: 176mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3607IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg
  This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.  
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