This easy Pumpkin Bread Pudding recipe is the perfect Fall dessert. Buttery bread combines with pumpkin custard, pecans, and dried cranberries for a luxurious dessert!
3slicesbriochecut in 1-inch pieces, or 2 large croissants
½cupraisins or dried sweetened cranberries
Instructions
Instant Pot Method
Grease a 7-inch round baking dish with butter. Cut the brioche into 1-inch cubes.
In a mixing bowl, combine half & half, eggs, pumpkin puree, sugar, vanilla extract, and pumpkin spice, and whisk to make a smooth custard.
Now add the bread pieces and gently toss to coat with custard.
Using a fork, push the bread under so it gets soaked in the custard. Let it sit for 10 minutes to allow the bread to soak up the custard.
Is using a springform pan, seal the bottom by wrapping it in aluminum foil. Pour and arrange half the soaked bread in a single layer. Top with half the chopped pecans and raisins. Follow layering with the remaining soaked bread, then chopped pecans and raisins.
Loosely cover the pan with aluminum foil to prevent the condensation from dripping into the pudding.
Add 2 cups of water in the steel insert and place a trivet with handles. Put the baking dish on the trivet. Close the lid and pressure cook at high pressure for 30 minutes at sealing position.
When cooking time is up, let the pressure release naturally for 10 minutes. After that, release the remaining pressure manually. Carefully lift the trivet with the baking dish. Insert a knife to check if the pudding has cooked through. If it comes out sticky, pressure cook for an additional 5 minutes.
Let the bread pudding rest for 5-10 minutes before serving. Serve with a drizzle of caramel sauce, and a dollop of sweetened whipped cream gently dusted with ground cinnamon.
Oven Method
Preheat the oven to 350°F. Cover the baking dish with aluminum foil. Bake for 40 minutes, or till an inserted knife, or toothpick, comes out clean. If it comes out sticky, put it back in for another 5-7 minutes. For a crispy top, broil for 3-5 minutes until the top layer is lightly browned.
Air fryer method
Place the baking dish in the air fryer basket. Set the air fryer to 330°F for 15 minutes. After 15 mins, pull out the basket. Insert a knife to check if the custard has set and cooked through. If it comes out sticky, put it back in for another 3 to 5 mins.
Notes
Stale bread is okay! This recipe was originally created to use up old bread, so when buying croissants or brioche for bread pudding, look to see items on sale because they have begun to go stale.
Make sure to give your bread enough time to soak up the custard mixture. 10 minutes is really the minimum. If you prefer, you can allow your bread to soak in the egg mixture overnight in the fridge prior to baking.
The bread pudding is done when an inserted knife comes out clean. If it comes out sticky, put it back in for another 5-7 minutes.
To store your bread pudding, keep it in an airtight container in the fridge for up to 5 days or in the freezer up to 3 months. If you freeze your pudding, allow it to thaw in the fridge for a day before eating.
Note: The nutrition facts below are my estimates and do not include whipped cream. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.