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pumpkin bread pudding instant pot
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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!
Course Dessert
Cuisine American
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 10
Calories 426kcal
Author Amber

Equipment

  • instant pot / pressure cooker

Ingredients

Instructions

  • 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.

Notes

Notes:

Storage
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.

Nutrition

Calories: 426kcal | Carbohydrates: 73g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 622mg | Potassium: 238mg | Fiber: 3g | Sugar: 24g | Vitamin A: 4099IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg