Pressure Cooker Pumpkin Bread Pudding

"If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream."
 
Pressure Cooker Pumpkin Bread Pudding created by Outta Here
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Line a strainer with paper toweling or cheesecloth.
  • Add pumpkin and let drain at least 30 minutes.
  • Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
  • Spread one side of each slice of bread with butter.
  • Stack the slices and cut into cubes.
  • Place them in the baking dish.
  • Whisk the sugar, eggs and egg yolks until light.
  • Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
  • Pour over bread.
  • Gently push the bread into the liquid to moisten it.
  • Cover baking pan with aluminum foil so no water can get inside.
  • Add 2 cups water to the pressure cooker.
  • Put the baking dish in the steamer basket and place in the pressure cooker.
  • Close pressure cooker and bring up to full pressure.
  • Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
  • Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
  • Serve warm or at room temperature.
  • Bread pudding can be refrigerated for several days.
  • Let stand at room temperature for about 15 minutes before serving.
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RECIPE MADE WITH LOVE BY

@TishT
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  1. Outta Here
    My first attempt at dessert in my new pressure cooker, and what a success! Loved the flavors of the pumpkin and cinnamon bread ( I used non-raisin-don't like them-but may add some dried cranberries next time). Cooking time was spot on. I replaced half the sugar with Splenda and the brandy with dark rum (it is what I had on hand). Served with a dollop of sugar-free cool whip. Made for My 3-Chefs 2008.
     
  2. Outta Here
    My first attempt at dessert in my new pressure cooker, and what a success! Loved the flavors of the pumpkin and cinnamon bread ( I used non-raisin-don't like them-but may add some dried cranberries next time). Cooking time was spot on. I replaced half the sugar with Splenda and the brandy with dark rum (it is what I had on hand). Served with a dollop of sugar-free cool whip. Made for My 3-Chefs 2008.
     
  3. Outta Here
    Pressure Cooker Pumpkin Bread Pudding Created by Outta Here
  4. TishT
    If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.
     
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