Pressure Cooker Pumpkin Bread Pudding Recipe

Name: Pressure Cooker Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup canned pumpkin; 5 slices day old cinnamon-raisin bread; 2 tablespoons unsalted butter; 10 tablespoons sugar; 2 large eggs; 4 large egg yolks; 1 cup milk; 1 tablespoon brandy or 1 tablespoon cognac; 1 teaspoon vanilla extract; 1/8 teaspoon salt; freshly grated nutmeg; 2 cups water

Servings: persons

2/3 cup canned pumpkin
5 slices day old cinnamon-raisin bread
2 tablespoons unsalted butter
10 tablespoons sugar
2 large eggs
4 large egg yolks
1 cup milk
1 tablespoon brandy or 1 tablespoon cognac
1 teaspoon vanilla extract
1/8 teaspoon salt
freshly grated nutmeg
2 cups water

1
Line a strainer with paper toweling or cheesecloth.
2
Add pumpkin and let drain at least 30 minutes.
3
Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
4
Spread one side of each slice of bread with butter.
5
Stack the slices and cut into cubes.
6
Place them in the baking dish.
7
Whisk the sugar, eggs and egg yolks until light.
8
Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
9
Pour over bread.
10
Gently push the bread into the liquid to moisten it.
11
Cover baking pan with aluminum foil so no water can get inside.
12
Add 2 cups water to the pressure cooker.
13
Put the baking dish in the steamer basket and place in the pressure cooker.
14
Close pressure cooker and bring up to full pressure.
15
Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
16
Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
17
Serve warm or at room temperature.
18
Bread pudding can be refrigerated for several days.
19
Let stand at room temperature for about 15 minutes before serving.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup canned pumpkin, 5 slices day old cinnamon-raisin bread, 2 tablespoons unsalted butter, 10 tablespoons sugar, and more.

Yes, Pressure Cooker Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pressure Cooker Pumpkin Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions