PUMPKIN

BREAD PUDDING

INSTANT POT RECIPE

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WHY YOU'LL LOVE IT

Our No Bake Pumpkin Pie is a game-changer, offering all the pumpkin spice goodness you crave without the excess carbs.

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INGREDIENTS

Eggs Heavy Cream Unsalted Butter Canned Pumpkin Puree Half and Half Sugar Salt Pumpkin Pie Spice Bread Pure Maple Syrup Unsalted Butter Vanilla Extract Bourbon (optional)

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STEP 1

In a medium bowl whisk together eggs, butter, half and half, pumpkin, milk, sugar, salt, and pumpkin pie spice.

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STEP 2

Add bread cubes and toss gently until everything is thoroughly combined and the bread has soaked through.

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STEP 3

Transfer mixture to a well-greased 6-inch x 3 inch round pan. Pat it flat with the edge of a silicone spatula.

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STEP 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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STEP 5

Cover the bread pudding pan with foil and place the covered pan on the rack.

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STEP 6

Close the lid and set the Instant Pot on High Pressure for 40 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.

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STEP 7

Check the custard for doneness. If it's still not set in the middle, cook under pressure for another 5 minutes.

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STEP 8

Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.

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TO MAKE THE SAUCE

In a small saucepan, heat maple syrup and butter over medium heat, stirring until butter melts. Stir in heavy cream and simmer, stirring often, until the sauce has thickene. This takes about 15 minutes.

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