Pumpkin Bread Pudding
30-60 min, 4 servings, bourbon caramel sauce, butter, canned pumpkin, cinnamon-raisin bread, contributed, cook 40 min, dessert, easy, eggs, ground cinnamon, ground nutmeg, Instant Pot Recipe Collection Cookbook, modern, packed brown sugar, prep 10 min, pressure cook, salt, vanilla, whole milk
Ingreadient
- 1 cup whole milk
- 2 eggs
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 tbsp butter
- 1 1/2 tsp ground cinnamon
- 1 tsp Vanilla
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 8 slices cinnamon-raisin bread
- Bourbon Caramel Sauce
Direction
- 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.
- Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 40 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove soufflé dish from pot. Remove foil; cool 15 minutes. Meanwhile, prepare Bourbon Caramel Sauce, if desired. Serve bread pudding warm with sauce.
