Pressure Cooker Bread Pudding

bread pudding

I think bread pudding is the perfect cool/cold weather dessert–especially good during the holidays. Nothing says “Welcome” like a warm bowl of bread pudding with whipping creme on top.

INGREDIENTS:

  • 4 slices day old Italian or French bread
  • 1/2 cup golden raisins
  • 1/2 cup walnuts
  • zest of 1/2 orange
  • 1/3 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups warm milk
  • 2 eggs
  • 3 cups water
  • 1/2 teaspoon vanillabread cubes

PREP WORK:

  1. Butter a 5 or 6 cup souffle dish or pressure cooker insert that loosely fits into the pressure cooker
  2. Cut bread into cubes.
  3. Place bread cubes in a sallow baking dish in a single layer.  Bake 10 minutes at 300 degrees.
  4. Zest orange.
  5. In a large bowl combine bread, raisins, walnuts, and orange zest.
  6. In medium size  bowl combine brown sugar, salt, cinnamon, milk, eggs and vanilla.
  7. Pour milk mixture into bread mixture and combine gently.

COOKING METHOD:

Pour mixture into buttered dish.milk and eggs

Cover tightly with foil.

Pour water into pressure cooker.

Place the covered bowl onto a rack or in a basket in the pressure cooker.

Close and lock lid.

Bring to high pressure.

Lower heat until low pressure is reached and cook for 20 minutes.

Release pressure and move from heat until lid naturally unlocks itself–about 20 minutes.  This is using the natural release method.

Remove from cooker and remove foil.  Let cool.

Fagor is one of my favorite brands for pressure cookers.  This stove top pressure cooker is perfect for making this bread pudding:

Fagor Futuro Pressure Cookers

Suggestions:

Top with whipping creme and sprinkle with cinnamon.

Also add dried cranberries and/or chocolate chips.

Also add caramel sauce from a jar or homemade on top of the breading pudding before adding the whipping creme.