Blueberry, Orange Bread Pudding with Strawberry, Rhubarb Sauce

Description
This Recipe is From The April 2002 Chef of The Month Interview with Arlene Ward.
 * Contributed by Pressurecookerrecipes Y-Group
 * Source: Kuhn Rikon, Switzerland
 * Cook and prep time: 25 Minutes
 * Serves 6

Ingredients

 * 5 cups french bread crumbed in the food processor, day-old
 * 5 tablespoons dried blueberries
 * 3 tablespoons unsalted butter
 * ⅔ cup sugar
 * 1⅔ cup whole milk
 * 3 extra large eggs, plus 1 yolk
 * 1 tablespoon grated orange rind
 * 1 cup water (for the pot)

Strawberry rhubarb sauce

 * 1 pint ripe strawberries
 * 2 cups diced rhubarb
 * 6 tablespoons sugar

Directions

 * 1) Process day-old bread slices to make a rough mix.
 * 2) Place in a large bowl.
 * 3) Add the blueberries.
 * 4) Melt the butter and use some of it to brush the inside of a 1 quart soufflé bowl.
 * 5) Toss the remaining butter with the bread and blueberries.
 * 6) Combine the sugar, milk, eggs and orange rind, beat well.
 * 7) Mix into the bread mixture.
 * 8) Let rest a few minutes to drink up the liquid.
 * 9) Place into the soufflé bowl.
 * 10) Cover the dish with aluminum foil so it fits tightly around the sides, but is loose on top.
 * 11) Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the dish to and from the pressure cooker.
 * 12) In a 5-7 quart pressure cooker, add the one cup of water and insert the trivet.
 * 13) Lower the soufflé dish in place with the foil strip.
 * 14) Fold the ends over the dish.
 * 15) Lock the lid in place and bring to high pressure.
 * 16) Adjust the heat to maintain pressure and cook for 15 minutes.
 * 17) Let the pressure drop naturally.
 * 18) Serve warm or chilled with the strawberry rhubarb sauce.

Strawberry rhubarb sauce

 * 1) Place the strawberries and rhubarb into the small pressure fry pan.
 * 2) Add two tablespoons of sugar to the top of the fruit, do not stir in.
 * 3) Lock the lid in place and bring to pressure.
 * 4) Turn the heat off and let the pressure drop naturally.
 * 5) Open the lid and add the remaining sugar.
 * 6) Puree the sauce in the processor.