Pressure Cooker Pumpkin Bread Pudding

As an Amazon Associate, we may earn commissions from qualifying purchases from

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!

A piece of pumpkin bread pudding with vanilla custard poured over the top on a white plate.


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!


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!

Two hands using a knife to cut a French loaf of bread into cubes.

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.

A person whisking a bowl of an egg mixture for bread pudding.
Two hands adding bread pieces into a white bowl next to a Crock-Pot.
Two hands pouring a bowl of an egg mixture into a white bowl filled with bread chunks.


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.

A hand placing pecans on top of a pumpkin bread pudding in a white bowl


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.

A dish covered in foil being lowered by a foil sling into a pressure 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!

A bowl of pressure cooker pumpkin bread pudding on a baking rack next to pecans.


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
  • Sterilize
  • Slow Cook
  • Brown/Sear
  • Sauté
  • Boil
  • Simmer
  • Steam

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!

A slice of pumpkin bread pudding being held up on a spatula next to a Crock Pot Pressure Cooker.


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.

A spoon pouring custard onto a plate of pumpkin bread pudding next to a pressure cooker.

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!

A plate of pressure cooker pumpkin bread pudding with vanilla custard sauce drizzled on top.

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

A plate of pressure cooker pumpkin bread pudding with vanilla custard sauce drizzled on top.

Pressure Cooker Pumpkin Bread Pudding with Vanilla Custard Sauce

Pumpkin bread pudding made in your pressure cooker is so fast, easy, and delicious. Make the vanilla custard sauce up to a day in advance and reheat just before serving. Perfect for the holidays or any time of the year!
Print Pin Rate
Course: Breakfast / Dessert
Cuisine: American
Keyword: Easy Pumpkin Bread Pudding, Pressure Cooker Bread Pudding recipe, Vanilla Custard Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Natural Release: 10 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 494kcal


  • 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
  • cups water


  • 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.


  • 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.



Make an aluminum sling by taking a large piece of foil (the extra-large sturdy kind works well), about 1' to 2' feet by 3' to 4'.   Lengthwise, fold one side over to the middle of the strip.  Do the same with the other side.  Place the prepared dish in the middle of the sling, and carefully lift from the sides of the folded foil.  Lower into the pressure cooker and fold the tops of the sling over on top of the dish.  Use heat-resistant gloves to grab the sling and carefully lift the dish out of the pressure cooker when finished cooking. 
Be sure to use pumpkin pureé, and not pumpkin pie filling. 
We use brioche bread often, for a slightly sweeter bread pudding.  Not need to remove the crusts for whatever type of bread you go with.
The custard can be made up to 2 days in advance.  Gently reheat in a pan over medium-low heat. 
The bread pudding is delicious for breakfast or for dessert. 


Calories: 494kcal | Carbohydrates: 75g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 281mg | Sodium: 253mg | Potassium: 402mg | Fiber: 2g | Sugar: 56g | Vitamin A: 7082IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating