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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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

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

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Reviews

  1. My first attempt at dessert in my new pressure cooker, and what a success! Loved the flavors of the pumpkin and cinnamon bread ( I used non-raisin-don't like them-but may add some dried cranberries next time). Cooking time was spot on. I replaced half the sugar with Splenda and the brandy with dark rum (it is what I had on hand). Served with a dollop of sugar-free cool whip. Made for My 3-Chefs 2008.
     
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Tweaks

  1. My first attempt at dessert in my new pressure cooker, and what a success! Loved the flavors of the pumpkin and cinnamon bread ( I used non-raisin-don't like them-but may add some dried cranberries next time). Cooking time was spot on. I replaced half the sugar with Splenda and the brandy with dark rum (it is what I had on hand). Served with a dollop of sugar-free cool whip. Made for My 3-Chefs 2008.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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