Decadent Pressure Cooker Pumpkin Spice Bread Pudding
Transform leftover canned pumpkin into a rich and creamy dessert with this Decadent Pressure Cooker Pumpkin Spice Bread Pudding. The combination of cinnamon-raisin bread with a velvety pumpkin custard, laced with hints of nutmeg and brandy, creates a delightful treat that pairs perfectly with a scoop of vanilla ice cream. This recipe is not only a wonderful way to use up those stray pumpkin remnants but also a guaranteed crowd-pleaser, making it ideal for gatherings or as a cozy family dessert. Enjoy it warm or at room temperature—a delicious dessert any time of the year!
6
Servings
67
Calories
12
Ingredients
Ingredients
Canned pumpkin
2/3 cup (Drained for at least 30 minutes.)
Cinnamon-raisin bread
5 slices (Day old, cut into cubes.)
Unsalted butter
2 tablespoons (Softened, for buttering the bread and dish.)
Sugar
10 tablespoons (Granulated.)
Large eggs
2 (Beaten.)
Egg yolks
4 (Fresh.)
Milk
1 cup (Whole or 2% milk.)
Brandy or Cognac
1 tablespoon (Optional.)
Vanilla extract
1 teaspoon (Pure.)
Salt
1/8 teaspoon (To taste.)
Nutmeg
To taste (Freshly grated.)
Water
2 cups (For pressure cooking.)
Instructions
1
Line a strainer with paper toweling or cheesecloth, add the canned pumpkin, and let it drain for at least 30 minutes to remove excess moisture.
2
Butter a 6-cup pudding mold or baking dish that fits comfortably in your pressure cooker.
3
Butter one side of each slice of cinnamon-raisin bread, then stack and cut it into cubes.
4
Place the bread cubes evenly in the prepared baking dish.
5
In a mixing bowl, whisk together the sugar, eggs, and egg yolks until the mixture is light and fluffy.
6
Add the milk, drained pumpkin, brandy, vanilla extract, salt, and freshly grated nutmeg to the egg mixture. Mix well until fully combined.
7
Pour the pumpkin custard mixture over the bread cubes, ensuring all pieces are well-coated. Gently press the bread into the liquid to allow it to soak.
8
Cover the baking dish tightly with aluminum foil to prevent any water from getting inside.
9
Add 2 cups of water to the pressure cooker, placing the covered baking dish in a steamer basket to keep it elevated.
10
Close the lid of the pressure cooker and bring it up to full pressure, then reduce the heat to maintain that pressure and cook for 20 minutes.
11
After 20 minutes, release the pressure according to your manufacturer's instructions and carefully remove the steamer basket from the cooker.
12
Remove the foil from the baking dish, allowing any accumulated water to pour off carefully.
13
Serve the bread pudding warm or at room temperature, with ice cream on the side for an indulgent treat.
14
Store any leftovers in the refrigerator for several days. Allow them to sit at room temperature for about 15 minutes before serving.
Nutrition Information
2.5g
Fat
9.2g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Pressure Cooker Pumpkin Spice Bread Pudding?
It is a rich and creamy dessert made by combining cinnamon-raisin bread with a velvety pumpkin custard, cooked efficiently in a pressure cooker.
How many servings does this recipe yield?
This recipe makes 6 servings.
How long should I drain the canned pumpkin?
The canned pumpkin should be drained in a lined strainer for at least 30 minutes to remove excess moisture.
What type of bread is best for this pumpkin bread pudding?
Five slices of day-old cinnamon-raisin bread are recommended for the best texture and flavor.
What size baking dish do I need?
You should use a 6-cup pudding mold or a baking dish that fits comfortably inside your pressure cooker.
How do I prepare the bread for the pudding?
Butter one side of each slice, stack them together, and then cut them into cubes.
What are the main ingredients for the pumpkin custard?
The custard consists of sugar, eggs, egg yolks, milk, drained pumpkin, brandy, vanilla extract, salt, and nutmeg.
Is the brandy in the recipe mandatory?
No, the one tablespoon of brandy or cognac is optional.
How many eggs are required?
The recipe calls for 2 large eggs and 4 additional egg yolks for extra richness.
What kind of milk should I use?
Whole or 2% milk is recommended for this recipe.
How do I ensure the bread absorbs the custard?
Pour the mixture over the bread cubes and gently press the bread into the liquid to ensure every piece is soaked.
Why do I need to cover the dish with foil?
The dish must be covered tightly with aluminum foil to prevent water from the pressure cooker from getting into the pudding.
How much water goes into the pressure cooker?
Add 2 cups of water to the pressure cooker before placing the pudding inside.
What is the purpose of the steamer basket?
The steamer basket keeps the baking dish elevated above the water level during the cooking process.
How long does the bread pudding cook under pressure?
It needs to cook for 20 minutes once the cooker reaches full pressure.
How should I release the pressure?
Release the pressure according to your specific pressure cooker manufacturer's instructions.
Can I serve this dessert cold?
While it is often served warm, it can also be enjoyed at room temperature.
What is a recommended topping for this bread pudding?
A scoop of vanilla ice cream pairs perfectly with this warm dessert.
How should leftovers be stored?
Store any leftover bread pudding in the refrigerator for several days.
How do I reheat the leftovers?
Allow leftovers to sit at room temperature for about 15 minutes before serving or reheat briefly if desired.
What is the calorie count per serving?
Each serving contains approximately 67 calories.
How much fat is in one serving?
There are 2.5 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 9.2 grams of carbohydrates.
How much protein does it provide?
There is 1.7 grams of protein per serving.
Is this a good recipe for using up leftover pumpkin?
Yes, it is specifically designed to use up stray remnants of canned pumpkin.
Can I use fresh pumpkin instead of canned?
The recipe specifies canned pumpkin, but if using fresh, ensure it is pureed and very well-drained.
What spice provides the primary 'spice' flavor?
Freshly grated nutmeg and the cinnamon from the raisin bread provide the primary flavors.
Do I need to grease the baking dish?
Yes, you should butter the 6-cup pudding mold or dish before adding the ingredients.
Is this considered a seasonal dessert?
While perfect for fall, it is a delicious treat that can be enjoyed any time of the year.
How do I whisk the sugar and eggs?
Whisk them together in a mixing bowl until the mixture becomes light and fluffy.