Blueberry Bread Pudding

Description
Contributed by Pressurecookerrecipes Y-Group
 * Source: Kuhn Rikon, Switzerland
 * Cooking and prep time: 35 Minutes
 * Makes 6 to 8 Servings

Ingredients

 * ½ cup butter, melted
 * 1 cup half and half or milk
 * 1½ cups sugar
 * 2 large eggs, lightly beaten
 * 1 teaspoon vanilla
 * 2 cups blueberries
 * ½ teaspoon ground nutmeg
 * 8 cups (2-inch cubes) Italian or French bread
 * 1½ cups water

Directions

 * 1) Butter an 8-inch round baking pan.
 * 2) Combine butter, half and half, sugar, eggs, vanilla and nutmeg in a bowl.
 * 3) Beat until smooth.
 * 4) Stir in blueberries.
 * 5) Place bread cubes in a large bowl.
 * 6) Pour fruit mixture over bread cubes.
 * 7) Toss until bread is well moistened.
 * 8) Spoon mixture into prepared pan.
 * 9) Cover pan with foil.
 * 10) Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise tocreate a strip for moving the pan into and out of the pressure cooker.
 * 11) In a 5-quart of larger pressure cooker, add water and insert trivet.
 * 12) Lower the pan onto the trivet with the prepared foil harness.
 * 13) Close lid and bring pressure to second red ring over high heat.
 * 14) Adjust heat to stabilize at second red ring.
 * 15) Cook for 15 minutes.
 * 16) Remove from heat and use natural release method.
 * 17) Remove lid.
 * 18) Lift pan from cooker and place on wire rack to cool.