Instant Pot Pumpkin Bread Pudding
Pumpkin bread pudding is easy to make in your Instant Pot with only a few simple ingredients. The ultimate dreamy holiday dessert treat!
Calories 426 kcal
Spray 6x3 inch aluminum pan with non-stick spray and set aside. Add 1½ cup water to inside of Instant Pot. Whisk all ingredients (except bread), then pour over bread. Let sit 5 minutes. Add batter to aluminum pan. Press and smooth out. Secure aluminum foil on top of pan. Place pan onto trivet in Instant Pot. Cook at high pressure for 40 minutes. Quick release. Serve with cream cheese icing, ice cream, candied nuts and/or craisins.
Store bread pudding in an air-tight refrigerated container for up to 4-5 days.
Can I freeze bread pudding?
Yes, you can freeze bread pudding for up to 3 months in an air-tight container.
However, hold off on adding the sauce/drizzle until after thawing overnight in the refrigerator.
Calories: 426 kcal | Carbohydrates: 73 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 622 mg | Potassium: 238 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 4099 IU | Vitamin C: 1 mg | Calcium: 139 mg | Iron: 3 mg