Pressure Cooker Pumpkin Bread Pudding Recipes

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PRESSURE COOKER PUMPKIN BREAD PUDDING

If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.

Provided by TishT

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Pressure Cooker Pumpkin Bread Pudding image

Steps:

  • Line a strainer with paper toweling or cheesecloth.
  • Add pumpkin and let drain at least 30 minutes.
  • Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
  • Spread one side of each slice of bread with butter.
  • Stack the slices and cut into cubes.
  • Place them in the baking dish.
  • Whisk the sugar, eggs and egg yolks until light.
  • Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
  • Pour over bread.
  • Gently push the bread into the liquid to moisten it.
  • Cover baking pan with aluminum foil so no water can get inside.
  • Add 2 cups water to the pressure cooker.
  • Put the baking dish in the steamer basket and place in the pressure cooker.
  • Close pressure cooker and bring up to full pressure.
  • Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
  • Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
  • Serve warm or at room temperature.
  • Bread pudding can be refrigerated for several days.
  • Let stand at room temperature for about 15 minutes before serving.

Nutrition Facts : Calories 279.7, Fat 11, SaturatedFat 5.2, Cholesterol 226.2, Sodium 249.5, Carbohydrate 37, Fiber 1.7, Sugar 23.4, Protein 7.3

2/3 cup canned pumpkin
5 slices day old cinnamon-raisin bread
2 tablespoons unsalted butter
10 tablespoons sugar
2 large eggs
4 large egg yolks
1 cup milk
1 tablespoon brandy or 1 tablespoon cognac
1 teaspoon vanilla extract
1/8 teaspoon salt
freshly grated nutmeg
2 cups water

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