Pumpkin Bread Pudding
Servings Prep Time
4servings 10minutes
Cook Time
40minutes
Servings Prep Time
4servings 10minutes
Cook Time
40minutes
Ingredients
  • 1cup whole milk
  • 2 eggs
  • 1/2cup canned pumpkin
  • 1/3cup packed brown sugar
  • 1tbsp buttermelted
  • 1 1/2tsp ground cinnamon
  • 1tsp Vanilla
  • 1/4tsp salt
  • 1/4tsp ground nutmeg
  • 8slices cinnamon-raisin breadtorn into small pieces (about 4 cups)
  • Bourbon Caramel Sauce(recipe follows, optional)
Instructions
  1. 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.
  2. Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.
  3. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 40 minutes.
  4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  5. Remove soufflé dish from pot. Remove foil; cool 15 minutes. Meanwhile, prepare Bourbon Caramel Sauce, if desired. Serve bread pudding warm with sauce.
Recipe Notes

BOURBON CARAMEL SAUCE:

Combine 1/4 cup (1/2 stick) butter, 1/4 cup packed brown sugar and 1/4 cup whipping cream in small saucepan; bring to

a boil over high heat, stirring frequently. Remove from heat; stir in 1 tablespoon bourbon.