Why You’ll Love This Pressure Cooker Pumpkin Bread Pudding Recipe
If you’re looking for a cozy dessert that’s both comforting and impressive, you’re going to love this Pressure Cooker Pumpkin Bread Pudding recipe.
The best part? It combines the warm, rich flavors of pumpkin and spices with the delightful texture of bread pudding. Cooking it in a pressure cooker means it’s quick and easy, perfect for busy days.
Plus, the result is a creamy, decadent treat that rivals any traditional oven-baked version. I love how it fills my kitchen with a heavenly aroma, and trust me, your family and friends will be begging for seconds.
It’s simply irresistible!
Ingredients of Pressure Cooker Pumpkin Bread Pudding
When it comes to whipping up a delicious dessert, especially one that embraces the flavors of fall, this Pressure Cooker Pumpkin Bread Pudding is a fantastic choice. It’s like a warm hug in a bowl, bursting with the cozy sweetness of pumpkin and spices.
Plus, the pressure cooker does all the heavy lifting in a fraction of the time it would take in a traditional oven. So, whether you’re trying to impress guests or just treating yourself after a long day, you’ll want to gather your ingredients and get started.
Here’s what you’ll need to make this delightful dish:
- 2/3 cup canned pumpkin
- 5 slices day-old cinnamon-raisin bread
- 2 tablespoons unsalted butter
- 10 tablespoons sugar
- 2 large eggs
- 4 large egg yolks
- 1 cup milk
- 1 tablespoon brandy or cognac
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Freshly grated nutmeg (to taste)
- 2 cups water
Now, let’s chat about these ingredients for a moment. The beauty of this recipe is in its simplicity, but that doesn’t mean you can’t customize it a bit.
For instance, if you’re not a fan of cinnamon-raisin bread, feel free to swap it out for your favorite kind—like challah or brioche. Just make sure it’s a bit stale, as that helps the bread soak up all the yummy pumpkin mixture.
And don’t skimp on the nutmeg; it adds a warm, aromatic touch that really elevates the dish. If you’re looking to skip the alcohol, you can leave out the brandy or cognac altogether, but I promise it adds a lovely depth of flavor.
How to Make Pressure Cooker Pumpkin Bread Pudding
Making Pressure Cooker Pumpkin Bread Pudding is like crafting a cozy autumn hug for your taste buds, and trust me, it’s easier than you might think. First off, grab that 2/3 cup of canned pumpkin and let it drain. Yes, it’s a little weird, but trust the process—this helps prevent any sogginess later on. Line a strainer with paper towels or cheesecloth, plop the pumpkin in there, and let it hang out for at least 30 minutes.
Meanwhile, while you’re waiting, take those 5 slices of day-old cinnamon-raisin bread and treat them right. Slather one side of each slice with 2 tablespoons of unsalted butter. Stack them up, channel your inner baker, and cut them into cubes. Toss those buttery cubes into a 6-cup pudding mold or baking dish that fits snugly inside your pressure cooker.
Now, let’s whip up the magic mixture. In a mixing bowl, grab 10 tablespoons of sugar, along with 2 large eggs and 4 large egg yolks. Whisk them together until they’re light and fluffy—like a cloud, but way tastier. Then, add in 1 cup of milk, that drained pumpkin, 1 tablespoon of brandy or cognac (if you’re feeling fancy), 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt.
Don’t forget to sprinkle in some freshly grated nutmeg; it’s like the cherry on top of your fall dessert. Mix it all together until it’s blended beautifully, then pour this luscious concoction over your bread cubes. Gently press the bread down into the liquid to make sure every nook and cranny is moistened. Cover the baking dish tightly with aluminum foil—this is essential to keep the water out during cooking.
Now, it’s time to bring in the pressure cooker. Add 2 cups of water to the bottom of the pot, place the baking dish in the steamer basket, and carefully lower it into the pressure cooker. Close the lid, bring it to full pressure, and then reduce the heat to keep things steady for 20 minutes.
When the cooking time is up, release the pressure and carefully remove the steamer basket. You might want to have a towel handy because that steam can be a bit sassy. Pour off any water that’s accumulated on top of the foil, remove the foil, and voilà! You’ve got a warm, inviting pumpkin bread pudding that’s just begging to be served.
Let it sit at room temperature for about 15 minutes before diving in. And if you can resist, it even tastes better after a day in the fridge. Enjoy!
Pressure Cooker Pumpkin Bread Pudding Substitutions & Variations
While the classic Pressure Cooker Pumpkin Bread Pudding is delicious as is, there are plenty of ways to customize it to suit your taste or what you have on hand.
You can swap cinnamon-raisin bread for brioche or even croissants for a different texture. Feel free to use almond milk instead of regular milk for a dairy-free option.
Adding chopped nuts or dried fruits like cranberries can enhance the flavor. For a spicier kick, try incorporating ginger or cardamom.
You can also skip the brandy and replace it with maple syrup for added sweetness. The possibilities are endless!
What to Serve with Pressure Cooker Pumpkin Bread Pudding
Although serving Pressure Cooker Pumpkin Bread Pudding on its own is a delightful experience, pairing it with the right accompaniments can elevate the dish even further.
I love to drizzle warm caramel sauce over the pudding for added richness. A dollop of whipped cream or a scoop of vanilla ice cream adds a creamy contrast that complements its flavors beautifully.
For a touch of warmth, I often sprinkle a bit of cinnamon on top. If you’re feeling adventurous, a side of spiced chai tea works wonderfully, enhancing the cozy autumn vibe.
These pairings take my pumpkin bread pudding to a whole new level!
Additional Tips & Notes
To guarantee your Pressure Cooker Pumpkin Bread Pudding turns out perfectly, I recommend paying close attention to the bread you choose. Day-old cinnamon-raisin bread adds a delightful flavor, but don’t hesitate to experiment with brioche or challah for a richer texture.
Also, let the pudding cool slightly before serving; this helps it set better. If you want extra indulgence, drizzle with caramel sauce or serve with whipped cream.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave—just enough to warm, not cook. Enjoy every delicious bite!