1/1 Photo of Pressure Cooker Pumpkin Bread Pudding
If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.
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- 1Line a strainer with paper toweling or cheesecloth.
- 2Add pumpkin and let drain at least 30 minutes.
- 3Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
- 4Spread one side of each slice of bread with butter.
- 5Stack the slices and cut into cubes.
- 6Place them in the baking dish.
- 7Whisk the sugar, eggs and egg yolks until light.
- 8Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
- 9Pour over bread.
- 10Gently push the bread into the liquid to moisten it.
- 11Cover baking pan with aluminum foil so no water can get inside.
- 12Add 2 cups water to the pressure cooker.
- 13Put the baking dish in the steamer basket and place in the pressure cooker.
- 14Close pressure cooker and bring up to full pressure.
- 15Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
- 16Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
- 17Serve warm or at room temperature.
- 18Bread pudding can be refrigerated for several days.
- 19Let stand at room temperature for about 15 minutes before serving.
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Nutritional Facts for Pressure Cooker Pumpkin Bread Pudding
Serving Size: 1 (225 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 279.7
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 5.2 g
- Cholesterol 226.2 mg
- Sodium 249.4 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 1.7 g
- Sugars 23.3 g
- Protein 7.2 g