Pumpkin is all the rage this fall. Everywhere I look, pumpkin is incorporated into desserts, drinks, dips, soups, etc. That said, I’m joining in the pumpkin love fest and baking with it! There’s something comforting about bread pudding to me, which I’ve explained here… so I took this opportunity to use pumpkin in making this Instant Pot Pumpkin Bread Pudding recipe.
The combination of pumpkin and cinnamon captures the flavors of fall with every bite, perfect for this time of year. What I liked about this recipe is the ease in putting it together. Just the aroma of all the ingredients makes me anxious for the leaves to start turning color. And if the pumpkin bread pudding wasn’t enough, the rich, buttery caramel sauce made with dark brown sugar puts this over the top!
recipe adapted from Epicurious/Bon Apetite
1 cup half and half
1 cup canned pure pumpkin
1/2 cup dark brown sugar
1 large egg
1 teaspoons pumpkin pie spice
1 teaspoons ground cinnamon
1 teaspoons vanilla extract
4 cups 1/2-inch cubes French bread
Place the trivet into the bottom of IP and add 1 cup of water.
Serve warm with caramel sauce (recipe follows below) and sift powdered sugar over bread pudding if desired.
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar for garnish (optional)
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.