Fragrant with the aromas of fall, this bread pudding is terrific served as a breakfast dish with vanilla custard sauce, or as dessert after Thanksgiving dinner with orange custard sauce.

SERVES 6

INGREDIENTS

BREAD PUDDING:

• 6 large eggs
• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 6 cups torn egg bread (1-inch cubes)
• 1 cup chopped toasted pecans
• 2 tablespoons unsalted butter, melted
• 2 cups water
• Unsweetened whipped cream for serving

INSTRUCTIONS

1. Coat the inside of a 2-quart souffle dish with nonstick cooking spray. (Make sure the dish will fit inside your cooker.) Make a sling for the souffle dish and place the souffle dish in the center of the sling.
2. In a large mixing bowl, whisk together the eggs, cream, milk, sugar, vanilla, pumpkin, cinnamon, ginger, and cloves until smooth.
3. Add the bread cubes to the mixture, press the bread into the custard, and stir until the liquid is absorbed.
4. Transfer the mixture to the prepared souffle dish, sprinkle the top with the pecans, and drizzle with the melted butter.
5. Pour the water into the pressure cooker and place the trivet in the pot. Using the sling, lower the souffle dish into the pressure cooker and fold the ends over the bread pudding to keep them inside.
6. Lock the lid in place and cook at high pressure for 25 minutes.
7. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using the sling, lift the souffle dish out of the pot and transfer it to a cooling rack to cool for 15 minutes.
8. Serve the bread pudding warm with a dollop of unsweetened whipped cream.