Instant Pot Pumpkin Brioche Bread Pudding Recipe – Easy Fall Dessert

Last Updated on 2 months by Neha Deshmukh

Instant Pot Pumpkin Brioche Bread Pudding Recipe – Easy Fall Dessert

Hey everyone! Fall is officially here, and you know what that means – it’s time for all things pumpkin! I absolutely love this time of year, and this Instant Pot Pumpkin Brioche Bread Pudding is my go-to dessert when I’m craving something warm, comforting, and a little bit fancy, but still super easy. Seriously, the Instant Pot makes it a breeze. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your grandma’s bread pudding (though, let’s be real, grandma’s bread pudding is pretty amazing too!). This version is extra special because of the rich brioche, the warm pumpkin spice, and the fact that it comes together so quickly in the Instant Pot. It’s perfect for a cozy night in, a festive brunch, or even a slightly impressive (but totally effortless) dessert for guests. Plus, who doesn’t love a dessert that smells like autumn?

Ingredients

Here’s what you’ll need to make this dreamy pumpkin bread pudding:

• 12 ounces (about 340g) brioche bread, cut into bite-sized pieces
• 2 eggs
• 1 cup (240ml) pumpkin puree (make sure it’s puree, not pie filling – more on that later!)
• ?? cup (240ml) low fat milk
• ?? cup (280g) condensed milk
• 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) cinnamon
• 1 teaspoon (5ml) kosher salt
• ?? teaspoon (2.5ml) allspice
• 1 teaspoon (5ml) vanilla extract
• 2 tablespoons (30ml) butter, melted
• 2 tablespoons (30ml) raisins (optional)
• 12 pecans, for topping (optional)
• Maple syrup or ice cream, for serving (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Brioche: Oh, brioche. This slightly sweet, buttery bread is key to the texture of this pudding. It soaks up the custard beautifully and adds a lovely richness. If you can find it, definitely use it!
• Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices, which we’ve already accounted for.
• Spice Blend: I love the combination of cinnamon and allspice in this recipe. It’s a classic fall flavor pairing. In some parts of India, you’ll find similar spice blends used in kheer or other festive desserts, often with a touch of cardamom thrown in! Feel free to experiment – a pinch of nutmeg or ginger would also be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a 7-inch oven-safe cake pan with a little oil and set it aside.
2. In a large bowl, whisk together the eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, allspice, vanilla, and brown sugar. Whisk until everything is nicely combined – you want a smooth, creamy custard.
3. Now, toss the bite-sized pieces of brioche bread into the pumpkin custard. Make sure every piece is nicely coated! This is the fun part – getting your hands in there (or using a spatula, if you prefer!).
4. Arrange the coated bread pieces in the prepared pan, drizzling any remaining custard over the top. Then, drizzle the melted butter evenly over everything.
5. Cover the pan tightly with a paper towel, then secure it with aluminum foil or a rubber band. This prevents water from getting into your pudding during pressure cooking.
6. Place the pan on a trivet inside your Instant Pot. Add 1 cup (240ml) of water to the insert. Carefully lower the trivet with the pan into the Instant Pot.
7. Close the lid, set the pressure valve to sealing, and pressure cook on high for 22 minutes. Once it’s done, let the pressure release naturally for 10 minutes before carefully opening the lid.
8. Carefully remove the pan from the Instant Pot. Discard the foil and paper towel. If you’re feeling fancy, sprinkle with pecans and raisins!
9. Serve warm with a generous drizzle of maple syrup or a scoop of vanilla ice cream.

Expert Tips

• Don’t overcook! The Instant Pot is amazing, but it’s easy to overcook things. Keep an eye on the timing and let the natural pressure release do its thing.
• Custard Consistency: If your custard seems too thick, add a splash more milk. Too thin? A little more condensed milk will do the trick.
• Bread Prep: Slightly stale brioche works best! It absorbs the custard better.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat work well) and an egg replacer (like flax eggs) to make this dessert vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Use your favorite gluten-free bread. It won’t have the exact same texture as brioche, but it will still be delicious.
• Spice Level: If you’re a spice fiend like my brother, feel free to add an extra half teaspoon of cinnamon or allspice.
• Festival Adaptations: This is perfect for Thanksgiving or Christmas! Add a sprinkle of chopped cranberries or a dash of orange zest for a festive twist.

Serving Suggestions

This bread pudding is amazing on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream is always a good idea.
• A drizzle of warm maple syrup adds a touch of sweetness.
• A dollop of whipped cream is the perfect finishing touch.
• Serve with a cup of chai for the ultimate cozy experience!

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

FAQs

1. Can I use a different type of bread besides brioche?

You can! Challah, croissants, or even a good quality white bread will work in a pinch. But brioche really is the star of the show.

2. What is the best way to prevent the bread pudding from becoming soggy?

Make sure to cover the pan tightly with foil and paper towel during pressure cooking. Also, don’t overcook it!

3. Can this bread pudding be made ahead of time?

You can assemble the bread pudding up to a day in advance and store it covered in the refrigerator. Just add a few minutes to the cooking time.

4. What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pumpkin. Pumpkin pie filling has added sugar and spices.

5. Can I freeze leftover pumpkin bread pudding?

Yes! Wrap it tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator.

6. What can I substitute for condensed milk?

You can make a substitute by simmering 1 cup of milk with ½ cup of sugar until slightly thickened. Let it cool before using.

Enjoy this delicious, easy, and comforting Instant Pot Pumpkin Brioche Bread Pudding! I hope it brings a little bit of fall magic to your kitchen. Let me know in the comments if you try it and what you think!