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

Pressure Cooker Pumpkin Bread Pudding with Vanilla Custard Sauce

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
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 Recipe


  • 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