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Pumpkin Bread Pudding

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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!

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What you'll need:

– Eggs – Heavy Cream – Unsalted Butter – Pumpkin Puree – Half and Half – Sugar – Kosher Salt – Pumpkin Pie Spice – Bread – Heavy Cream – Pure Maple Syrup – Unsalted Butter – Vanilla Extract – Bourbon

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For the Bread Pudding

1. In a bowl whisk together eggs, butter, half and half, pumpkin, milk, sugar, salt, and pumpkin pie spice. 2. Add bread cubes and toss gently. 3. Transfer mixture to a well-greased 6-inch x 3 inch round pan. 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.

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For the Bread Pudding

5. Cover the bread pudding pan with foil and place the covered pan on the rack. 6. Close the lid and set the Instant Pot on High Pressure for 40 minutes. 7. Check the custard for doneness. 8. Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.

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For the Sauce

1. In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts. 2. Stir in heavy cream and simmer, stirring often, until the sauce has thickened, about 15 minutes. 3. Drizzle the sauce on warm for best results.

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For whole recipe and other nutritional information, click the link below!

Pumpkin Bread Pudding