Pumpkin Bread Pudding with Apple–Vanilla Sauce
By :The Instant Pot Diabetes Cookbook
instant pot recipe, instant pot dessert, instant pot pumpkin bread pudding, dessert recipes
Nothing says autumn like anything made with pumpkin. This moist, gorgeous bread pudding has heady aromas and is served topped with a buttery vanilla sauce made of apple juice, light butter, and a tip of vanilla! Fall is definitely in the air!
instant pot recipe, instant pot dessert, instant pot pumpkin bread pudding, dessert recipes
Votes: 1
Rating: 5
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Course Dessert
Cuisine American, Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Diet Diabetes
Keyword dessert recipe, instant pot dessert, instant pot dessert recipe, instant pot pumpkin bread, instant pot pumpkin bread pudding, instant pot recipe, instant pot recipes, pressure cooker recipes
Prep Time 20 minutes
Cook Time 65 minutes
Passive Time 25 minutes
Servings
8 servings
Ingredients
  • Non-stick cooking spray
  • 1 1/2 cups 2% milk
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup sugar plus 1 tbsp sugar, divided
  • 3 tbsp light butter with canola oil divided
  • 1 tsbp Pumpkin Pie Spice
  • 2 tsp vanilla extract divided
  • 1/8 tsp salt
  • 8 oz multigrain Italian loaf bread torn into small pieces
  • 1 1/4 cups Water
  • 1 sheet aluminum foil 18 inches long
  • 3/4 cup apple juice
  • 1 1/2 tsp cornstarch
Course Dessert
Cuisine American, Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Diet Diabetes
Keyword dessert recipe, instant pot dessert, instant pot dessert recipe, instant pot pumpkin bread, instant pot pumpkin bread pudding, instant pot recipe, instant pot recipes, pressure cooker recipes
Prep Time 20 minutes
Cook Time 65 minutes
Passive Time 25 minutes
Servings
8 servings
Ingredients
  • Non-stick cooking spray
  • 1 1/2 cups 2% milk
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup sugar plus 1 tbsp sugar, divided
  • 3 tbsp light butter with canola oil divided
  • 1 tsbp Pumpkin Pie Spice
  • 2 tsp vanilla extract divided
  • 1/8 tsp salt
  • 8 oz multigrain Italian loaf bread torn into small pieces
  • 1 1/4 cups Water
  • 1 sheet aluminum foil 18 inches long
  • 3/4 cup apple juice
  • 1 1/2 tsp cornstarch
instant pot recipe, instant pot dessert, instant pot pumpkin bread pudding, dessert recipes
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Coat a 7 inch nonstick springform pan with cooking spray.
  2. Whisk together the milk, eggs, pumpkin, 1/4 cup of the sugar, 2 tbsp of the light butter, the pumpkin pie spice, 1 tsp of the vanilla extract, and salt in a large bowl until well blended. Add the bread cubes and toss to coat well. Let stand for 10 minutes to allow the bread to absorb the milk mixture, stirring occasionally. Place the bread mixture into the springform pan; press down on the bread with the back of a spoon.
  3. Place the water and a trivet in the Instant Pot. Cover the springform pan entirely with foil. Make a foil sling by folding an 18 inch-long piece of foil in half lengthwise. Place the pan in the center of the sling and lower the pan into the pot. Fold down the excess foil from the sling to allow the lid to close properly.
  4. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 40 minutes.
  5. Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the pan and sling carefully using the ends of the foil. Remove the foil from the springform pan. Let stand for 15 minutes to cool.
  6. Meanwhile, remove the trivet and discard the water in the pot. Whisk together the apple juice and cornstarch in a small bowl. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the juice mixture and the remaining 1 tbsp of sugar to the pot. Bring to a boil and boil for 1 minute, or until thickened, stirring constantly. Remove the insert from the Instant Pot, and stir in the remaining 1 tbsp of light butter and 1 tsp of vanilla extract.
  7. Cut the bread pudding into 8 wedges and serve topped with the sauce.
Recipe Notes

NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1 Carbohydrate, 1 Lean Protein

Calories: 190; Calories from Fat: 50; Total Fat: 6.0 g; Saturated Fat: 2.0 g; Trans Fat: 0.0 g; Cholesterol: 55 mg; Sodium: 230 mg; Potassium: 230 mg; Total Carbohydrate: 28 g; Dietary Fiber: 3 g; Sugars: 15 g; Protein: 7 g; Phosphorus: 145 mg

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8 replies
  3. Ann
    Ann says:

    UGH! 2% milk, multigrain bread and butter with canola oil. 3 ingredients I will never use. (Especially the canola oil makes everything taste fishy and is no good for you anyway.) How about you out bread, milk and butter, and let me make my own choices.

  5. Angel Chaney
    Angel Chaney says:

    This recipe is amazing! I did tweak it a bit by using half Hawaiian bread and whole bread. I substituted sucralose for the sugar and doubled the recipe using a 9 inch cheesecake pan In an 8qt instapot. I used half apple juice and half pineapple juice for the sauce.
    For me and my family it is a huge win and I will be making it again.

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