Pressure Cooker Bread Pudding

Bread Pudding for pressure cooker Serves 6

Your bread must be at least a day old and thoroughly dry to make a successful bread pudding. 1 tablespoon (15 ml) butter 4 slices day-old French or Italian bread, crusts trimmed, cut in cubes 1/2 cup (125 ml) golden raisins 1/2 cup (125 ml) chopped walnuts Zest of 1/2 orange, in very thin julienne strips 1/2 cup (75 ml) packed light brown sugar 	1/4 teaspoon (1 ml) salt 1/2 teaspoon (2 ml) cinnamon 2 cups (500 ml) warm milk 2 eggs, lightly beaten 1/2 teaspoon (2 ml) vanilla 3 cups (750 ml) water Cinnamon

Directions:

Butter a 1.5 litre (5-6 cup) souffl� 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 souffl� dish. Cover souffl� dish tightly with foil. Pour the water into the pressure cooker. Place the souffl� 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 [2] or automatic release method [3] and then keep the pressure cooker closed for 20 minutes. Remove the lid and take out the souffl� 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

Contributed by:

 * PressureCookerRecipes Y-Group