Who says pumpkin spice belongs only to autumn? This Instant Pot Pumpkin Bread Pudding captures those warm, comforting flavors any time of year. Imagine pumpkin pie meeting French toast — creamy, spiced, and utterly satisfying.
Best of all, the Instant Pot does the work without heating up your kitchen. In about 30 minutes you’ll have a rich, custardy bread pudding that works for breakfast, brunch, or a cozy dessert.
Whether you’re serving family on a slow weekend morning or impressing guests, this reliable recipe produces bakery-quality results. An air fryer method is included for another easy option.
Ready to transform simple ingredients into something special? Let’s get started.
Why You’ll Love This Instant Pot Bread Pudding
Keeps your kitchen cool. The Instant Pot cooks without warming the house.
Super easy. Mix, pour, and let the pot do the rest — no complicated techniques.
Comfort food perfection. All the cozy pumpkin pie spices folded into a creamy bread pudding.
Versatile. Great for breakfast, brunch, or dessert and easy to adapt with add-ins.
Ingredients For Your Pumpkin Bread Pudding
- Canned pumpkin. Use pure pumpkin puree, not pumpkin pie filling.
- Heavy cream. For the creamiest custard; heavy whipping cream works best.
- Eggs. Large eggs provide structure and richness.
- Sugar. Granulated sugar; superfine works if you have it for a smoother texture.
- Butter. Salted butter adds flavor; dairy-free options will change the taste slightly.
- Vanilla extract. Pure vanilla or vanilla bean paste.
- Pumpkin pie spice. A warm blend of cinnamon, nutmeg, ginger, cloves, and allspice.
- Cinnamon. A little extra to balance the spice blend.
- Salt. Enhances and balances the sweet flavors.
- French bread. Day-old or slightly stale cubed French bread soaks up the custard beautifully.
The printable recipe card contains exact ingredient amounts, full instructions, and nutrition details. The list above is an overview.
How To Make Pumpkin Bread Pudding
Prepare the Pan
Spray a springform pan with nonstick spray. Pour about 1/2 cup of water into the Instant Pot liner and preheat briefly on sauté to warm the water. Follow your pressure cooker’s minimum water guidelines.
Blend the Ingredients
Whisk together pumpkin, heavy cream, eggs, sugar, melted butter, vanilla, pumpkin pie spice, cinnamon, and a pinch of salt. Fold in the cubed bread, making sure the bread is well coated and evenly distributed.
Spread the Mixture
Transfer the mixture to the prepared springform pan and smooth the top so it cooks evenly.
Line the Pan with Foil
Wrap the bottom and top of the springform pan tightly in aluminum foil to prevent water from seeping in during pressure cooking.
Place in Instant Pot – Cook on High Pressure
Set the pan on a trivet and lower it into the Instant Pot. Seal the lid and set to Manual or Pressure Cook on high for 22 minutes. When the cycle finishes, allow a natural pressure release until the pin drops.
Carefully remove the pan, unwrap, and release the springform. Serve warm or chilled — both are delicious.
Air Fryer Alternative
If you don’t have an Instant Pot, you can make this in an air fryer.
Air Fryer Instructions:
- Use a 6–7 inch round baking dish that fits your air fryer.
- Prepare the mixture the same way and transfer to the dish.
- Cover with foil to prevent the top from over-browning.
- Air fry at 330°F for 15–20 minutes, or until the center is set.
- Test with a knife — it should come out clean when done.
- Let it rest 10 minutes before serving.
If your dish is deeper, cook 25–30 minutes and check for doneness, as air fryers vary.
Make-Ahead Tips
This pudding is great for planning ahead.
Night before: Assemble in the springform pan, cover tightly with foil, and refrigerate. Cook from cold, adding 2–3 minutes to the cooking time.
Freezer friendly: Freeze individual portions in airtight containers for up to 3 months for quick desserts.
Popular Variations to Try
Cinnamon roll pumpkin bread pudding: Swap day-old cinnamon rolls for the bread for an indulgent twist.
Pumpkin chocolate chip: Fold in 1/2 cup mini chocolate chips before cooking.
Maple pumpkin: Use maple extract instead of vanilla and drizzle with real maple syrup to serve.
Apple pumpkin: Add 1/2 cup diced apples for extra texture and flavor.
Boozy version: Stir in 2 tablespoons bourbon or rum to the custard for an adult-friendly dessert.
What to Pair with Your Instant Pot Bread Pudding
Top it any way you like. Favorite pairings include:
- Maple syrup drizzled on top
- Caramel sauce
- Fresh whipped cream
- Vanilla ice cream for extra indulgence
- Cinnamon sugar sprinkle
- Toasted pecans for crunch
Serve warm or cold: Both are excellent — warm with ice cream is a favorite.
How To Reheat & Store Pumpkin Bread Pudding
Best Way To Store Leftovers
Store leftovers in airtight containers in the refrigerator for 4–6 days.
Can I Freeze Pumpkin Bread Pudding?
Yes. Freeze individual portions in airtight containers or freezer bags for up to 3 months.
How To Reheat
Reheat in 30-second microwave increments until warm, being mindful of uneven heating. Alternatively, reheat in an air fryer at 300°F for 3–5 minutes or in a 300°F oven for about 10 minutes.
Nutritional Benefits
As a treat, this pudding still offers some nutrition: pumpkin supplies vitamin A, potassium, and fiber; eggs add protein. Using whole-grain bread increases fiber and nutrients. Enjoy as part of a balanced diet.
Frequently Asked Questions About Pumpkin Bread Pudding
Can I make this without an Instant Pot? Yes — bake at 350°F for 45–50 minutes, air fry at 330°F for 15–20 minutes, or cook in a slow cooker on low for 3–4 hours.
How long does it last? Refrigerated 4–6 days; frozen up to 3 months.
Can I use fresh pumpkin? Yes — about 1 cup of cooked, pureed pumpkin works in place of canned.
What if my Instant Pot releases steam? A small initial release is normal. If steam consistently escapes, ensure the valve is set to pressure and the silicone seal is seated properly.
Do I need a springform pan? No — a round cake pan works, though serving is easier with a springform since the sides remove.
Can I substitute heavy cream? You can use half-and-half or whole milk, but the custard will be less rich.
Other Recipes You’ll Love
If you enjoy this pudding, try other cozy desserts and breakfast bakes for more comforting flavors.
Have you tried this recipe? We’d love your feedback. Please leave a comment and rate it if you enjoyed it — your review helps other home cooks.
Pumpkin Bread Pudding (Instant Pot Recipe)
Equipment
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Instant Pot
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7.5″ springform pan (fits in Instant Pot)
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Large mixing bowl
Ingredients
- 1 cup canned pumpkin
- 1 cup heavy cream
- 4 eggs
- ½ cup sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1/8 tsp salt
- 4 cups cubed French bread
Instructions
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Spray the springform pan with nonstick spray. Add about 1/2 cup water to the Instant Pot liner and preheat briefly on sauté following your Instant Pot’s minimum water instructions.
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Whisk together pumpkin, heavy cream, eggs, sugar, melted butter, vanilla, pumpkin pie spice, cinnamon, and salt. Fold in the cubed bread until well coated.
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Transfer the mixture to the prepared pan and smooth the top.
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Wrap the bottom and top of the pan tightly with foil to seal out water.
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Place the pan on a trivet and lower into the Instant Pot. Seal the lid and set to Pressure Cook (High) for 22 minutes.
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Allow a natural pressure release after cooking until the pin drops.
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Carefully remove the pan, remove the foil, and unclip the springform. Serve warm or chilled.
Notes
Nutrition
Nutritional Disclaimer
Nutrition was calculated using specific brands and amounts. If you change ingredients, the nutrition will change. Use these figures as a guide.
I love hearing from readers — please leave a comment and tell me how your bread pudding turned out. Which variation did you try and what toppings did you use?
This recipe was first shared on September 7, 2022 and has been updated for clarity and user experience. No changes were made to the recipe itself.