This post is kindly sponsored by Crock-Pot, but the recipe, photography, video, and opinions are 100% ours
This bread pudding is wonderful at any time of the year, but we absolutely during the holidays.
This bread pudding isn’t overly sweet, but just sweet enough, which makes it perfect for breakfast or a wonderful dessert. The Vanilla Custard Sauce puts it over the top! And it all comes together in 40 minutes, or less!
HOW TO MAKE PRESSURE COOKER PUMPKIN BREAD PUDDING
Bread pudding has been around for generations, and for good reason! It’s a good way to use up extra bread, but mostly because it’s so delicious!
It’s so festive and really perfect for serving to guests.
Watch us show you how to make this amazing dish!
CHOOSING THE BEST BREAD FOR BREAD PUDDING
You can’t go wrong with whatever type of bread you choose. We’ve used brioche, for a slightly sweeter, and less dense bread pudding. But we also really love using a French loaf.
Cut the bread into 1-inch pieces. Other types of ideal choices for bread are challah, Italian Pugliese, or a good ole baguette.
EXPERT TIP: Day-old bread works wonderfully for bread pudding. It’s the same concept as our Cornbread Dressing, with the bread being slightly dried out, it’s easier for it to soak up the liquid. Which is good!
For deliciously moist bread pudding, you’ll want to make sure the bread soaks up all the wonderful liquid.
We use a combination of whole milk, eggs, pumpkin pureé, vanilla extract, along with spices to build the wonderful flavoring.
EXPERT TIP: Be sure to get pumpkin pureé from your market and not pumpkin pie filling. Also, use your hands to press the liquid into the souffle dish. The more the bread absorbs the liquid, the better. We use a 1.5 QT soufleé dish for this bread pudding, but an 8-inch circular metal baking dish will work, too, just make sure it’s at least a couple inches deep.
PECANS ADD TEXTURE AND FLAVOR
After you’ve layered in the bread and poured in all the liquid, it’s time to top the dish off with pecans!
You can leave the pecans out if you prefer, but we think they really are the perfect compliment to the Pressure Cooker Bread Pudding!
EXPERT TIP: Toasting the pecans in a 350°F oven for about 5 to 7 minutes brings out the delicious oils from the nut and enhances the flavor. This can be done up to a day in advance.
PRESSURE COOKING THE BREAD PUDDING
It’s now time to let the magic of our 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker transform these humble ingredients into an instant family favorite.
Be sure to tightly wrap the top of the dish with aluminum foil to prevent any condensation to settle on the top of the bread pudding. Place the trivet in the bottom of the cooker and add 1½ cups of water to the pot.
EXPERT TIP: Make an aluminum foil sling to help you lower (and remove) the soufleé dish in and out of the pressure cooker. Use the extra-large (usually heavy-duty) roll of foil and roll out a sheet out about 2 feet in width. Next, fold one side over, lengthwise, to reach the middle of the strip. Do the next side. Place the prepared dish in the middle of the sling, and lift the sides to help you lower into the cooker.
This pressure cooker from Crock-Pot is amazing in so many ways.
We absolutely love the steam release valve. It’s a simple push for a quick release and the steam seamlessly, and safely, exits the pressure cooker across from where the dial is.
After 22 minutes of pressure cooking on HIGH, and then 10 minutes of natural release, this incredible bread pudding is almost ready for prime time! Carefully remove the foil, and behold its beauty!
CROCK-POT IS IDEAL FOR HOLIDAY COOKING
We rely on Crock-Pot year-round for helping us to deliver some of the best recipes we’ve ever created and served.
This 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker is incredible for many reasons. First of all, it’s perfect when you are serving a large group. 10 quarts, folks!
We also love that there is a Progress Bar so you easily can follow the status of the pressure cooker and know when the pressurization cycle is complete. And you can do so many things with this incredible kitchen appliance. It seamlessly allows you to
- Pressure Cook
- Slow Cook
And of course, remember, this is the PERFECT gift for that home cook in your life (which is probably you!). We always get our varied Crock-Pots at our favorite place to shop on the planet: Target!
VANILLA CUSTARD SAUCE IS AN IDEAL ADDITION
We are firm believers in a good sauce. And every great bread pudding needs a great sauce!
Well, don’t you worry one bit about that. We’ve got you covered. Our vanilla custard adds just enough sweetness to the Pressure Cooker Bread Pudding that it makes for the perfect match of flavors.
While the bread pudding is cooking in your trusty Crock-Pot Pressure Cooker, it’s a snap to whip this amazing sauce up. See recipe for ingredients and easy-to-follow steps.
We are so thrilled to have partnered with one of our favorite and most trust brands in the world, Crock-Pot, to bring you this instant classic bread pudding recipe.
This 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker allows you to make amazing dishes that look and taste like they would take hours and hours of work – in a fraction of the time!
One of our other favorite holiday pressure cooker recipes is our Pressure Cooker Mashed Butternut Squash with Pancetta and Sage!
But in the meantime, go and make this incredible Pressure Cooker Pumpkin Bread Pudding with Vanilla Custard Sauce!
Ready to impress with this delicious bread pudding? Go for it!
And don’t forget, when you make it, take a picture and post it on Instagram and tag @howtofeedaloon and @crockpot
Pressure Cooker Pumpkin Bread Pudding with Vanilla Custard Sauce
- Pressure Cooker
- 2 large eggs
- 1 cup whole milk
- 1 cup pumpkin pureé not pumpkin pie filling
- ½ cup brown sugar dark, cane sugar
- ½ cup sugar
- 1 tsp cinnamon ground
- 1 tsp nutmeg ground
- ½ tsp ginger ground
- Cooking spray or softened butter
- 5 cups French bread cut into 1-inch pieces
- 1 cup pecan halves toasted
- 2 tbsp unsalted butter melted
- 1½ cups water
FOR THE VANILLA CUSTARD SAUCE
- ⅓ cup sugar
- 1 tbsp corn starch
- 3 cups whole milk
- 6 large egg yolks
- 2 tsp vanilla extract
- In a large bowl, whisk eggs thoroughly. Mix in the milk, pumpkin pureé, both sugars, cinnamon, nutmeg, and ginger. Whisk until completely combined and spices have dissolved.
- Spray a 1.5 QT soufleé dish with cooking spray, or butter.
- Place half of the bread pieces in the bottom of the dish. Pour in half of the liquid and press down with your hands until most of the liquid has been absorbed by the bread.
- Repeat with the remaining bread and liquid. Press again until most of the liquid has been absorbed.
- Arrange the toasted pecans on top of bread and then drizzle the melted butter all over the top of the dish. Cover tightly with foil.
- Use a foil sling (see NOTES for explanation) to carefully lower the dish into your pressure cooker.
- Select the PRESSURE COOKER tab on HIGH and set the timer for 22 minutes.
- Once the cooking has completed, allow the pressure cooker to naturally release for 10 minutes, then, move the steam release dial to release any remaining steam.
- Use heat resistant gloves to carefully remove the dish from the pressure cooker and remove foil. During the cooking process, make the vanilla custard sauce.
- Cut the bread pudding into wedges and serve with the warmed vanilla custard sauce.
MAKE THE VANILLA CUSTARD SAUCE
- In a medium-sized saucepan, stir together all the ingredients and cook over medium heat, whisking frequently, until mixture thickens and then comes to a boil, about 4 to 5 minutes.
- Remove from heat and strain the sauce through a colander, or sieve, into a heat-proof bowl.