Pressure Cooker Pumpkin Bread Pudding is a delightful dessert that makes use of leftover canned pumpkin, perfect for those times after making pies. This recipe combines the warm flavors of pumpkin with the comforting richness of bread pudding, all cooked conveniently in a pressure cooker. It’s an ideal treat for winter holidays like Christmas or Thanksgiving, offering a quick preparation time of just 1 hour, including 20 minutes of actual cooking in the pressure cooker.
Ingredients:
- 2/3 cup canned pumpkin
- 5 tbsp unsalted butter
- 2 cups sugar
- 10 eggs (yes, this recipe uses quite a few eggs!)
- 2 cups milk
- 4 tbsp brandy or cognac
- 1 tbsp vanilla extract
- 1/8 tsp salt
- Nutmeg, to taste
- 2 cups water (for the pressure cooker)
Nutritional Information:
- Calories: 279.7 per serving
- Total Fat: 11g
- Saturated Fat: 5.2g
- Cholesterol: 226.2mg
- Sodium: 249.5mg
- Carbohydrates: 37g
- Fiber: 1.7g
- Sugars: 23.4g
- Protein: 7.3g
Instructions:
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Prepare Pumpkin: Line a strainer with paper towels or cheesecloth, then add the canned pumpkin. Let it drain for at least 30 minutes to remove excess moisture.
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Prepare Baking Dish: Butter a 6-cup pudding mold or a baking dish that fits comfortably inside your pressure cooker.
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Prepare Bread: Spread one side of each slice of bread with butter. Stack the slices and cut them into cubes. Place these bread cubes into the prepared baking dish.
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Prepare Custard Mixture: In a bowl, whisk together sugar, eggs (and egg yolks if specified), until the mixture becomes light and fluffy.
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Add Ingredients: To the egg mixture, add milk, drained pumpkin, brandy (or cognac), vanilla extract, salt, and nutmeg to taste. Mix everything well until fully combined.
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Pour Over Bread: Pour the prepared custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure it absorbs the liquid.
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Pressure Cooker Setup: Cover the baking dish tightly with aluminum foil to prevent any water from entering. In the pressure cooker, add 2 cups of water.
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Cooking Process: Place the baking dish on a steamer basket and carefully lower it into the pressure cooker. Close the lid securely and bring the pressure cooker up to full pressure.
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Cooking Time: Once at full pressure, reduce the heat to stabilize the pressure and cook for 20 minutes.
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Release Pressure: After cooking, release the pressure from the cooker according to the manufacturer’s instructions. Carefully remove the steamer basket with the baking dish from the pressure cooker.
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Final Steps: Remove the foil covering the baking dish, being mindful of any accumulated water on top. Serve the pumpkin bread pudding warm or at room temperature.
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Storage: Any leftover bread pudding can be refrigerated for several days. Before serving again, allow it to stand at room temperature for about 15 minutes.
This Pressure Cooker Pumpkin Bread Pudding recipe not only offers a creative way to use up leftover pumpkin but also delivers a dessert that’s rich in flavor and comforting in texture, perfect for festive occasions or any time you crave a cozy treat with a scoop of ice cream.
