Get ready to transform your ordinary dessert into an extraordinary culinary experience that will have everyone asking for seconds! This Pressure Cooker Pumpkin Bread Pudding is the perfect blend of warm, comforting flavors and innovative cooking technique that will revolutionize your approach to classic desserts. Imagine a rich, custardy treat infused with the soul-warming essence of pumpkin, created in a fraction of the traditional cooking time - this recipe is about to become your new fall favorite that's so delicious, it's practically impossible to resist!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 loaf of bread, cubed
- 2 cups pumpkin puree
- 1 cup milk
- 1 cup heavy cream
- 1 cup sugar
- 4 eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the bread by cutting it into 1-inch cubes and allowing them to sit out for about 30 minutes to slightly dry out, which helps absorb the custard mixture better.
- In a large mixing bowl, whisk together pumpkin puree, milk, heavy cream, sugar, eggs, cinnamon, nutmeg, vanilla extract, and salt until smooth and fully combined.
- Gently fold the bread cubes into the pumpkin custard mixture, ensuring each piece is well-coated. Let the mixture sit for 10 minutes to allow bread to absorb the liquid.
- Grease a 7-inch round baking dish that fits inside your pressure cooker. Pour the bread pudding mixture into the prepared dish.
- Add 1 cup of water to the bottom of the pressure cooker and place a trivet inside. Carefully lower the filled baking dish onto the trivet.
- Close the pressure cooker lid, set the valve to sealing, and cook on high pressure for 25-30 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release of remaining pressure.
- Carefully remove the baking dish from the pressure cooker. Let the bread pudding cool for 10-15 minutes before serving.
- Optional: Serve warm with a drizzle of caramel sauce, whipped cream, or a sprinkle of powdered sugar.
Tips
- Bread Selection Matters: Use day-old bread or slightly stale bread for the best texture. Brioche or challah work wonderfully, as they absorb the custard beautifully while maintaining a nice structure.
- Moisture is Key: Let the bread cubes sit in the custard mixture for at least 10 minutes before cooking. This allows the bread to fully absorb the pumpkin-spiced liquid, ensuring a rich and creamy result.
- Avoid Overmixing: When folding bread into the custard, be gentle to prevent breaking down the bread cubes. You want distinct pieces, not a mushy mixture.
- Pressure Cooker Precision: Ensure you have exactly 1 cup of water in the bottom of the pressure cooker and use a trivet to prevent direct contact with the bottom.
- Natural Release is Crucial: Allow a 10-minute natural pressure release to help the pudding set properly and prevent it from becoming too wet.
- Serving Suggestions: For an extra touch of decadence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Make Ahead Friendly: This dessert can be prepared in advance and gently reheated, making it perfect for dinner parties or holiday gatherings.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 130mg
