This caramel pumpkin spice bread pudding made in the pressure cooker is surprisingly simple and richly comforting — perfect for fall or any time you want a cozy treat.

For me, cooking and baking are restorative. After a long, busy stretch — especially during a recent move into our first home — I found that getting back into the kitchen was the easiest way to feel settled again. Between boxes and takeout meals, I missed the hands-on calm of making real food. As soon as I could, I unpacked enough to make the kitchen usable and spent a quiet afternoon creating something comforting: this caramel pumpkin spice bread pudding cooked in the pressure cooker.

If you haven’t tried bread pudding before, think of it as a custardy baked French toast made from cubed, toasted bread soaked in a pumpkin-spiced custard. Making it in a pressure cooker speeds the process and frees up your oven, which is useful during busy holiday cooking. The finished pudding is tender, warmly spiced, and finished with a silky caramel sauce — lovely for breakfast, brunch, or dessert.

Why You’ll Love Instant Pot Pumpkin Spice Bread Pudding

Bread pudding often sounds more humble than it tastes. Once you try it, you’ll see why it became one of my favorite cozy desserts: the custard-soaked bread keeps each bite moist and rich, and the pumpkin and warming spices make it taste like fall in every forkful. Cooking this recipe in a pressure cooker shortens baking time and yields an evenly cooked, tender pudding without needing to babysit the oven. The caramel sauce on top adds a decadent finish that pairs beautifully with the pumpkin flavors.

You Might Also Like:

• Grandma Wilhelm’s Pumpkin Bread (recipe idea)
• Instant Pot Pumpkin Spice Bundt Cake (recipe idea)
• Instant Pot Pumpkin Cheesecake (recipe idea)

How to Make Caramel Pumpkin Spiced Bread Pudding in the Pressure Cooker

This method is similar to other pressure-cooker baked French toast or bread pudding recipes. Start by toasting cubed French bread so it holds its shape and soaks up the custard without becoming mushy. Whisk together melted butter, brown sugar, milk, pumpkin puree, eggs, vanilla, and warm spices, then fold in the toasted bread cubes. Let the mixture rest so the bread fully absorbs the custard.

Transfer the mixture into a greased pan that fits inside your pressure cooker. For easier handling, wrap the outside of the pan with aluminum foil to avoid seepage and make a foil sling to lower and lift the pan in and out of the pot. Add water to the pressure cooker, set the pan on the trivet, cover, and pressure-cook on high for 20 minutes. While the pudding cooks, prepare a simple caramel sauce by simmering brown sugar, light corn syrup, heavy cream, butter, and vanilla until smooth.

After cooking, perform a quick release, remove the pan using the foil sling, and let the pudding rest briefly. If you prefer a lightly crisped top, place the covered pan in a preheated 350°F oven for 5–10 minutes to brown the surface. Serve warm with generous drizzles of the caramel sauce.

This dish works beautifully as a dessert or a special breakfast. The flavors are straightforward and nostalgic: pumpkin, cinnamon, and a caramel finish. It’s an easy recipe that feels indulgent and is shareable if you’re feeding a small group.

Enjoy some kitchen therapy — this pudding is worth the little bit of effort.

Recommended Equipment

• Electric pressure cooker (Instant Pot or similar)
• An extra silicone sealing ring for the pressure cooker (handy if you cook sweet and savory dishes often)
• A baking pan that fits inside your pressure cooker (a Fat Daddio pan or small bundt pan is commonly used)

Yield: 6 servings

Caramel Pumpkin Spice Bread Pudding in the Pressure Cooker

Instant Pot caramel pumpkin spice bread pudding is a versatile treat that works as dessert or breakfast.

Prep Time
40 minutes

Cook Time
20 minutes

Additional Time
20 minutes

Total Time
1 hour 20 minutes

Ingredients

• For the Bread Pudding:
• 12–15 oz French baguette, cut into 1-inch cubes
• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 1/2 cups milk
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice (or a pinch of allspice)
• For the Caramel Sauce:
• 3/4 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (for toasting the bread).
2. Cut the baguette into 1-inch cubes and spread on a baking sheet.
3. Toast the bread cubes in the oven for about 20 minutes, stirring once, until lightly dried and slightly golden.
4. While the bread toasts, whisk together melted butter, brown sugar, milk, pumpkin puree, eggs, vanilla, cinnamon, and pumpkin pie spice.
5. Grease a baking dish that will fit inside your pressure cooker.
6. When the bread cubes are toasted, add them to the liquid mixture and stir to combine.
7. Let the mixture rest for about 20 minutes, stirring occasionally so the bread absorbs the custard.
8. Pour 1 1/2 cups of water into the insert pot of your pressure cooker and place the trivet inside.
9. Pour the bread pudding mixture into the prepared baking dish and cover tightly with foil.
10. Create a foil sling and use it to lower the baking dish onto the trivet inside the pot. Seal the lid.
11. Select 20 minutes at high pressure and start the cooker.
12. While the pudding cooks, prepare the caramel sauce (directions below).
13. When the cook time finishes, perform a quick pressure release. Once safe, open the lid and carefully lift out the dish using the sling.
14. If you like a crisp top, place the covered dish in a preheated 350°F oven for 5–10 minutes to brown slightly.
15. Serve warm, drizzled with caramel sauce.

For the Caramel Sauce:

1. Combine brown sugar, light corn syrup, heavy cream, butter, and vanilla in a small saucepan.
2. Over medium heat, stir constantly until the mixture comes to a simmer.
3. Reduce heat and simmer, stirring, until the sugar is fully dissolved and the sauce is smooth.
4. Remove from heat; the sauce will thicken as it cools. Drizzle over warm pudding.

Notes

This recipe was adapted from a pressure-cooker bread pudding concept and simplified for pumpkin flavors and an easy caramel sauce.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving (estimate):
Calories: 488
Total Fat: 14g
Cholesterol: 93mg
Sodium: 525mg
Carbohydrates: 82g
Protein: 11g

Nutrition information is an estimate and not guaranteed for accuracy.

You may also enjoy a guide to easy pressure cooker recipes for more inspiration.