Pressure Cooker Bread Pudding

Description
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

Ingredients

 * 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
 * cinnamon

Directions

 * 1) Butter a 1.5 litre (5 – 6 cup) soufflé dish or bowl that fits loosely into the pressure cooker.
 * 2) In another bowl combine the bread, rasins, walnuts and orange zest.
 * 3) And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla.
 * 4) Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish.
 * 5) Cover soufflé dish tightly with foil.
 * 6) Pour the water into the pressure cooker.
 * 7) Place the soufflé dish in the pressure cooker steamer basket and lower into the pressure cooker.
 * 8) Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.
 * 9) Allow pressure to drop using the quick release method or automatic release method and then keep the pressure cooker closed for 20 minutes.
 * 10) Remove the lid and take out the soufflé dish.
 * 11) Loosen the foil and cool.
 * 12) For more colour, run under the broiler.
 * 13) Sprinkle with cinnamon and serve warm with whipped cream.
 * 14) Suggested time for 15 psi pressure cookers cook for 20 minutes on high pressure.