This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It’s ooey, gooey, pumpkin-y and so very delicious!
What Makes This Pumpkin Bread Pudding So Good?
What does fall smell like to you? Every time I bake something that includes pumpkin spice, I think fall. This Pumpkin Bread Pudding will make your house smell just like fall in all the best ways.
In addition to the warm, spicy smells, you are going to love the way this tastes. It’s rich and flavorful, and just the right amount of sweet. The rich pumpkin spice blend makes this one of the best pumpkin dishes you’re going to make this fall - and bonus, it’s all done in your Instant Pot.
Watch The Video
Ingredients Needed
For The Bread Pudding
- Eggs
- Heavy Cream
- Unsalted Butter
- canned pumpkin puree
- Half and Half
- Sugar Or Other Sweetener Equivalent
- Kosher Salt
- Pumpkin Pie Spice
- Bread
For the sauce
- Heavy Cream
- pure maple syrup
- Unsalted Butter
- vanilla extract
- Bourbon, (optional)
How To Make Pumpkin Bread Pudding
For The Bread Pudding
Step 1. In a medium bowl whisk together eggs, butter, half and half, pumpkin, milk, sugar, salt, and pumpkin pie spice.
Step 2: Add bread cubes and toss gently until everything is thoroughly combined and the bread has soaked through. 
Step 3: Transfer mixture to a well-greased 6-inch x 3 inch round pan . Pat it flat with the edge of a silicone spatula.
Step 4: Place 1.5 cups of water in the inner liner of your Instant Pot or pressure cooker. Place a steamer rack on top of this.
Step 5: Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
Step 6: Close the lid and set the Instant Pot on High Pressure for 40 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
Step 7: Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
Step 8: Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
For The Sauce (Not Shown In The Video)
- In a small saucepan , heat maple syrup and butter over medium heat, stirring until butter melts.
- Stir in heavy cream and simmer, stirring often, until the sauce has thickene. This takes about 15 minutes.
Tips And Tricks For Making Pumpkin Bread Pudding
- If you don’t own an Instant Pot you can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
- If you’d rather make it in the air fryer, check out my Air Fryer Pumpkin Spice Bread Pudding recipe !
- Drizzle the sauce on warm for best results.
- To make this gluten-free, use gluten-free bread.
How To Serve This Bread Pudding
Honestly, you don’t need much more than the perfectly balanced sweetness of the maple-cream sauce. If you prefer something a little more cooling to top it with, homemade whipped cream or vanilla ice cream are always a welcome serving suggestion.
How Long Does It Last?
Pumpkin Bread Pudding is best kept in an air-tight container in the refrigerator for best results. For the best flavor and texture, eat it within five days.
More Great Fall Recipes
- This low carb Pumpkin Pie Pudding makes a lovely pumpkin dessert in your Instant Pot or pressure cooker. It’ an easy dump and go dessert!
- This Instant Pot Mulled Apple Cider is the very taste of fall in beverage form!
- This Butternut Ginger Soup is perfect for crisp weather or days when you don’t feel like cooking anything elaborate!
Instant Pot Pumpkin Bread Pudding
Equipment
- Instant Pot
- 6 x 3 Inch Round Pan
- ALL CLAD SKILLET
- Steamer Rack
- SILICONE MITTS
Ingredients
- ▢ 2 ( 1 large ) Eggs
- ▢ 3/4 cup ( 178.5 ml ) Heavy Cream
- ▢ 4 tablespoons ( 4 tablespoons ) Unsalted Butter , melted
- ▢ 1 cup ( 122.5 g ) canned pumpkin puree
- ▢ 3/4 cup Half and Half
- ▢ 1/3 cup ( 66.67 g ) Sugar Or Other Sweetener Equivalent
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 0.5 teaspoon ) Pumpkin Pie Spice
- ▢ 4 cups ( 4 cups ) Bread , cubed (1 inch) day-old baguette or crusty country
For the sauce
- ▢ 1/2 cup ( 119 ml ) Heavy Cream
- ▢ 1/3 cup ( 107.33 g ) pure maple syrup
- ▢ 1 tablespoon ( 1 tablespoon ) Unsalted Butter
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) vanilla extract
- ▢ 2 tablespoons Bourbon , (optional)
Instructions
For the Bread Pudding
- In a medium bowl whisk together eggs, butter, half and half, pumpkin, milk, sugar, salt, and pumpkin pie spice.
- Add bread cubes and toss gently until everything is thoroughly combined and the bread has soaked through.¯
- Transfer mixture to a well-greased 6-inch x 3 inch round pan .
- Place 1.5 cups of water in the inner liner of your Instant Pot or pressure cooker. Place a steamer rack on top of this.
- Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
- Close the lid and set the Instant Pot on High Pressure for 40 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
- Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
For the Sauce
- In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts.
- Stir in heavy cream and simmer, stirring often, until the sauce has thickened, about 15 minutes.
Watch The Video
- If you don’t own an Instant Pot you can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
- If you’d rather make it in the air fryer, check out my Air Fryer Pumpkin Spice Bread Pudding recipe !
- Drizzle the sauce on warm for best results.
- To make this gluten-free, use gluten-free bread.
Get support & connect with our community on Facebook!
Nutrition
Originally published October 21, 2019
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Instant Pot Pumpkin Bread Pudding
Ingredients
- 2 Eggs
- 3/4 cup Heavy Cream
- 4 tablespoons Unsalted Butter melted
- 1 cup canned pumpkin puree
- 3/4 cup Half and Half
- 1/3 cup Sugar Or Other Sweetener Equivalent
- 1/8 teaspoon Kosher Salt
- 1 teaspoon Pumpkin Pie Spice
- 4 cups Bread cubed (1 inch) day-old baguette or crusty country
For the sauce
- 1/2 cup Heavy Cream
- 1/3 cup pure maple syrup
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons Bourbon (optional)
Instructions
For the Bread Pudding
- In a medium bowl whisk together eggs, butter, half and half, pumpkin, milk, sugar, salt, and pumpkin pie spice.
- Add bread cubes and toss gently until everything is thoroughly combined and the bread has soaked through.¯
- Transfer mixture to a well-greased 6-inch x 3 inch round pan .
- Place 1.5 cups of water in the inner liner of your Instant Pot or pressure cooker. Place a steamer rack on top of this.
- Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
- Close the lid and set the Instant Pot on High Pressure for 40 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
- Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
For the Sauce
In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts.
Stir in heavy cream and simmer, stirring often, until the sauce has thickened, about 15 minutes.
If you don’t own an Instant Pot you can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
If you’d rather make it in the air fryer, check out my Air Fryer Pumpkin Spice Bread Pudding recipe !
Drizzle the sauce on warm for best results.
To make this gluten-free, use gluten-free bread.
Instant Pot Pumpkin Bread Pudding https://twosleevers.com/pumpkin-bread-pudding/
Here’s how you can start with fresh apples and end up with some of the most flavorful Mulled Apple Cider you’ve had–in about 30 minutes. Choose the sweetener and spices of your choice to customize this Mulled Apple Cider to your taste.
Mulled Apple Cider-Instant Pot
WHAT IS THE DIFFERENCE BETWEEN APPLE JUICE AND APPLE CIDER?
There are two main differences between apple cider and apple juice. The cider is less filtered and is not pasteurized. So it’s thicker but won’t last as long as juice. The juice is clear and all the pulp has been removed. It’s been pasteurized and so it’s more shelf-stable.
Well, my version is sort of in the middle. It has enough apple solids in it to be considered a cider. But it’s been pressure-cooked in the Instant Pot and therefore is somewhat pasteurized.
Do you know what it really is though? Delicious.
I used Truvia to keep the sugar content down. I’m not providing nutritional information for this because I don’t know how to estimate the carbs in the pulp that got thrown away. So you’re going to make your own judgments as to whether or not you want to consume this if you’re on a low carb diet.
This Mulled Cider recipe makes a great low carb dish for the holidays! If you’re looking for more great low carb holiday dishes, check out my 42 Keto Holiday Recipes post!
INGREDIENTS YOU’LL NEED
- Granny Smith Apples - These will need to be cored and cut into pieces
- Ground Cloves - The fragrance of the cloves is wonderfully aeromatic and helps give the feeling of fall.
- Truvia - Feel free to use any sweetener of your choice
- Ground Cinnamon - the flavor of the cinnamon pairs well with the apples
- Ground Nutmeg - Isn’t only great in baked goods, it’s also crucial to the success of your cider recipe.
HOW DO YOU MAKE INSTANT POT MULLED APPLE CIDER?
Mulling is simply the process of infusing a liquid with various spices. In this Instant Pot Apple Cider , I used cinnamon, cloves, and nutmeg.
- Place all ingredients into your Instant Pot.
- Cook under high pressure and let it release all pressure naturally.
- Open the lid and stir well.
- Place a strainer over a bowl on the kitchen counter.
- Using a soup ladle , transfer the contents of your pressure cooker into this bowl. You don’t want to just lift the inner liner and pour all of it at one go, as you have a good mix of apple pulp and liquid and it won’t all go through at once.
- Using the back of the ladle, mash in the apples a bit so you’re getting some apple pulp into the cider.
- Continue until you’ve extracted all the liquid and a good bit of the pulp.
- Serve hot or cold, with a dollop of whipped cream.
EQUIPMENT YOU MAY NEED TO MAKE THIS HOT APPLE CIDER
- Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- 48-oz mixing bowl
- Wire Strainer
- Calphalon soup ladle
VARIATIONS AND TIPS
- You could also experiment by adding the following spices: Allspice, Cardamom, Star Anise or Peppercorns
- Use the pulp for ice cream topping!
- One thing that has NOT worked for me in an Instant Pot mulled cider, is to put orange rinds in it. The last time I tried it, it was incredibly bitter. So add those at your own risk.
HOW LONG DOES HOMEMADE APPLE CIDER LAST?
For best results, Apple Cider made in the Instant Pot should be consumed within 5 days. After that period of time, the risk of fermentation rises.
LOOKING FOR OTHER SEASONAL DISHES?
- My Low Carb Pumpkin Pie Pudding is a quick and simple holiday dessert that is a crowd favorite.
- Looking for a new take on classic pumpkin desserts? Try my Pumpkin Cheesecake Mousse.
- An easy dump and go recipe with load of flavor-that’s what you’ll find in my Butternut Squash Soup with Ginger.
- And if you’re looking for more great apple recipes, check out my Air Fryer German Apple Pancakes !
Mulled Apple Cider
If you love this Instant Pot Apple Cider as much as I do, make sure to share it with your friends on Facebook and Pinterest so they can try it too.
Instant Pot Mulled Apple Cider
Equipment
- INSTANT POT DUO 6 QUART
- CUTTING BOARD
- Good set of Kitchen Knives
- Mixing Bowl
- Wire strainer
- LADLE
Ingredients
- ▢ 2 pounds ( 907.18 g ) Granny Smith Apples , about 4 large apples, cored and sliced into 8 pieces, unpeeled
- ▢ ¼ cup ( 150 g ) Truvia , sweeter of choice, or ½ cup sugar
- ▢ 1.5 teaspoons ( 1.5 teaspoons ) Ground Cinnamon
- ▢ ½ teaspoon ( 0.5 teaspoon ) Ground Nutmeg
- ▢ ¼ teaspoon ( 0.25 teaspoon ) Ground Cloves
- ▢ 4 cups ( 1 kg ) Water
Instructions
- Place all ingredients into your Instant Pot or Pressure Cooker.
- Cook under high pressure for 10 minutes, and let it release all pressure naturally or if you just can’t wait, release remaining pressure at 15 minutes.
- Open the lid and stir well.
- Place a 48-oz bowl on the counter. Place a large strainer across this bowl.
- Using a soup ladle , start to transfer the contents of your pressure cooker into this bowl. You don’t want to just lift the inner liner and pour all of it at one go, as you have a good mix of apple pulp and liquid and it won’t all go through at once. You could, of course, pour in batches. I use this ladle as it has a flat side on one side of it, making it easy to scoop out the last of the goodness from your pot.
- Using the back of the ladle, mash in the apples a bit so you’re getting some good apple pulp into the cider.
- Continue in this fashion until you’ve extracted all the liquid and a good bit of the pulp. You could use this still-flavorful pulp for apple butter, or for ice cream topping. I plan to make ice cream with it.
- Serve hot or cold, with a dollop of whipped cream for a vegetarian option, or a little coconut cream for a vegan/dairy-free option.
Watch The Video
- Allspice
- Cardamom
- Star Anise
- Peppercorns
- One thing that has NOT worked for me in a pressure cooker mulled cider, is to put orange rinds in it. The last time I tried it, it was incredibly bitter. So add those at your own risk.
- I suggest you try it this way once and then decide how you want to tinker with it.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
