Pressure Cooker Bread Pudding
Your bread must be at least a day old and thoroughly dry to make a successful bread pudding.
- Contributed by PressureCookerRecipes Y-Group
- Serves 6
- 1 tablespoon (15 ml) butter
- 4 slices day-old French or Italian bread, crusts trimmed, cut in cubes
- ½ cup (125 ml) golden raisins
- ½ cup (125 ml) chopped walnuts
- zest of ½ orange, in very thin julienne strips
- ½ cup (75 ml) packed light brown sugar
- ¼ teaspoon (1 ml) salt
- ½ teaspoon (2 ml) cinnamon
- 2 cups (500 ml) warm milk
- 2 eggs, lightly beaten
- ½ teaspoon (2 ml) vanilla
- 3 cups (750 ml) water
- Butter a 1.5 litre (5 – 6 cup) soufflé dish or bowl that fits loosely into the pressure cooker.
- In another bowl combine the bread, rasins, walnuts and orange zest.
- And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla.
- Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish.
- Cover soufflé dish tightly with foil.
- Pour the water into the pressure cooker.
- Place the soufflé dish in the pressure cooker steamer basket and lower into the pressure cooker.
- Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.
- Allow pressure to drop using the quick release method or automatic release method and then keep the pressure cooker closed for 20 minutes.
- Remove the lid and take out the soufflé dish.
- Loosen the foil and cool.
- For more colour, run under the broiler.
- Sprinkle with cinnamon and serve warm with whipped cream.
- Suggested time for 15 psi pressure cookers cook for 20 minutes on high pressure.