Pumpkin Bread Pudding with AppleVanilla Sauce

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A fun bread pudding recipe for the fall, this Pumpkin Bread Pudding with AppleVanilla Sauce is decadent comfort food at its finest!

The easiest bread pudding recipe you will ever make - Pumpkin Bread Pudding in the Instant Pot! A super simple Instant Pot Dessert Recipe when you want something comforting and easy

Pumpkin Bread Pudding Recipe

If youve been around Sugar, Spice and Glitter for awhile, you know that bread pudding is hands down my favorite dessert as long as its perfectly caramelized and not too mushy.

So, when Chef Nancy S Hughes reached out to me to see if Id be interested in sharing her Pumpkin Bread Pudding recipe from her upcoming book, The Instant Pot Diabetes Cookbook: Simple Recipes for Healthy Home Cooking, I jumped at the chance!

I am obsessed with my Instant Pot its made a huge difference for me in being balanced and getting nutritious meals on the table, despite our busy schedules. Ive also played around with it for desserts, like my own Instant Pot Eggnog Bread Pudding with Caramel Sauce. I love being able to make a simple dessert and not have to babysit the oven the entire time because I am the queen of burnt cookies when I try to multitask!

How amazing does this Instant Pot Pumpkin Bread Pudding recipe look? And that apple-vanilla sauce? To die for!

In addition to this delicious recipe, today Im also sharing a give-away exclusively for Sugar, Spice and Glitter readers! If youd like to win your own copy of Chef Nancys The Instant Pot Diabetes Cookbook, leave a comment below letting me know which of the following recipes from the book you are most excited to try:

  • Artichokes with Fresh Lemon Oil and Smoky Petite Potatoes
  • Avocado Toasts with Egg
  • Anytime Lentil and Poached Egg Bowls
  • Chia Berry Crepes
  • Chicken Curry Salad on Asparagus Edamame Greens
  • Chicken Sausage Stuffed Potatoes
  • Coconut Curry Vegetable Rice Bowl
  • Custard Cup Frittatas
  • Freezer Fix Chili
  • Ginger, Lime, and Edamame Spaghetti Squash
  • Minted Moroccan Chicken Wraps
  • Panko Crusted Cod
  • PumpkinBreadPuddingwithAppleVanillaSauce
  • Sausage and White Bean Stuffed Portobellos
  • Wheat Berry Black Bean and Avocado Salad

Pumpkin Bread Pudding Ingredients

  • 1 1/2 cups 2% milk
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup plus 1 Tbsp sugar, divided
  • 3 Tbsp light butter with canola oil, divided
  • 1 Tbsp pumpkin pie spice
  • 2 tsp vanilla extract, divided
  • 1/8 tsp salt
  • 8 oz multigrain Italian loaf bread, torn into small pieces
  • 1 1/4 cups water
  • 3/4 cup apple juice
  • 1 1/2 tsp cornstarch

Kitchen Tools You May Find Helpful

  • 1 (18-inch-long) sheet aluminum foil
  • Measuring cups and spoons
  • 7 nonstick springform pan
  • Instant Pot
  • Whisk

The easiest bread pudding recipe you will ever make - Pumpkin Bread Pudding in the Instant Pot! A super simple Instant Pot Dessert Recipe when you want something comforting and easy

How to Make Pumpkin Bread Pudding

Coat a 7-inch nonstick springform pan with cooking spray.

Whisk together the milk, eggs, pumpkin, 1/4 cup of the sugar, 2 Tbsp of the light butter, the pumpkin pie spice, 1 tsp of the vanilla extract, and salt in a large bowl until well blended.

Add the bread cubes and toss to coat well.

Let stand for 10 minutes to allow the bread to absorb the milk mixture, stirring occasionally.

Place the bread mixture into the springform pan; press down on the bread with the back of spoon.

Place the water and a trivet in the Instant Pot. Cover the springform pan entirely with foil. Make a foil sling by folding an 18-inch-long piece of foil in half lengthwise. Place the pan in the center of the sling and lower the pan into the pot. Fold down the excess foil from the sling to allow the lid to close properly.

Seal the lid, close the valve, and set the Manual/Pressure Cook button to 40 minutes.

Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the pan and sling carefully using the ends of the foil. Remove the foil from the springform pan. Let stand for 15 minutes to cool.

Meanwhile, remove the trivet and discard the water in the pot. Whisk together the apple juice and cornstarch in a small bowl. Press the Cancel button and set to Saut. Then press the Adjust button to More or High. Add the juice mixture and the remaining 1 Tbsp of sugar to the pot. Bring to a boil and boil for 1 minute, or until thickened, stirring constantly. Remove the insert from the Instant Pot, stir in the remaining 1 Tbsp of light butter, and 1 tsp of vanilla extract.

Cut the bread pudding into 8 wedges and serve topped with the sauce.

Pin this Instant Pot Pumpkin Bread Pudding Recipe:

A decadent fall Instant Pot dessert recipe - this Instant Pot Bread Pudding is made with real pumpkin and topped with a rich apple-vanilla butter sauce. Yum!

Grab your free printable for our pumpkin bread pudding with apple-vanilla sauce recipe:

Yield: 8 servings

Pumpkin Bread Pudding with AppleVanilla Sauce

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 1/2 cups 2% milk
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup plus 1 Tbsp sugar, divided
  • 3 Tbsp light butter with canola oil, divided
  • 1 Tbsp pumpkin pie spice
  • 2 tsp vanilla extract, divided
  • 1/8 tsp salt
  • 8 oz multigrain Italian loaf bread, torn into small pieces
  • 1 1/4 cups water
  • 3/4 cup apple juice
  • 1 1/2 tsp cornstarch

Instructions

  1. Coat a 7-inch nonstick springform pan with cooking spray.
  2. Whisk together the milk, eggs, pumpkin, 1/4 cup of the sugar, 2 Tbsp of the light butter, the pumpkin pie spice, 1 tsp of the vanilla extract, and salt in a large bowl until well blended.
  3. Add the bread cubes and toss to coat well.
  4. Let stand for 10 minutes to allow the bread to absorb the milk mixture, stirring occasionally.
  5. Place the bread mixture into the springform pan; press down on the bread with the back of spoon.
  6. Place the water and a trivet in the Instant Pot. Cover the springform pan entirely with foil. Make a foil sling by folding an 18-inch-long piece of foil in half lengthwise. Place the pan in the center of the sling and lower the pan into the pot. Fold down the excess foil from the sling to allow the lid to close properly.
  7. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 40 minutes.
  8. Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the pan and sling carefully using the ends of the foil. Remove the foil from the springform pan. Let stand for 15 minutes to cool.
  9. Meanwhile, remove the trivet and discard the water in the pot. Whisk together the apple juice and cornstarch in a small bowl. Press the Cancel button and set to Saut. Then press the Adjust button to More or High. Add the juice mixture and the remaining 1 Tbsp of sugar to the pot. Bring to a boil and boil for 1 minute, or until thickened, stirring constantly. Remove the insert from the Instant Pot, stir in the remaining 1 Tbsp of light butter, and 1 tsp of vanilla extract.
  10. Cut the bread pudding into 8 wedges and serve topped with the sauce.
Jennifer Tammy

Be sure to leave me a comment for a chance to win a copy of Chef Nancys The Instant Pot Diabetes Cookbook!

For more delicious Instant Pot dessert recipes, check out our Instant Pot Strawberry Cake recipe or our Instant Pot Pumpkin Cheesecake.

The post Pumpkin Bread Pudding with AppleVanilla Sauce appeared first on Sugar, Spice and Glitter.


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