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Source: Kuhn Rikon, Switzerland
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== Description ==
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Contributed by [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]
(30 Minutes)
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* Source: Kuhn Rikon, Switzerland
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* Time: 30 minutes
Makes 6 to 8 Servings.
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* Makes 6 to 8 servings
   
 
== Ingredients ==
 
== Ingredients ==
*1/2 Cup [[butter]], Melted
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* ½ cup [[butter]], melted
*1 Cup Half And Half or [[milk]]
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* 1 cup [[half and half]] or [[milk]]
*1-1/2 Cups [[sugar]]
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* 1½ cups [[granulated sugar|sugar]]
*2 Large [[eggs]], Lightly Beaten
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* 2 large [[egg]]s, lightly beaten
*1 Teaspoon [[vanilla extract]]
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* 1 teaspoon [[vanilla extract]]
*1/2 Tsp. Ground [[nutmeg]]
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* ½ tsp. ground [[nutmeg]]
*2 Packages Frozen Mixed [[Berries]]
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* 2 packages frozen mixed [[berries]]
*8 Cups (2-Inch Cubes) Italian or [[French bread]]
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* 8 cups (2-inch cubes) [[Italian bread|Italian]] or [[French bread]]
*1-1/2 Cups [[water]] For Cooking
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* 1½ cups [[water]] for cooking
   
 
== Directions ==
 
== Directions ==
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# [[butter]] an 8-inch round baking pan.
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# Combine [[butter]], half and half, [[granulated sugar|sugar]], [[egg]]s, [[vanilla]] and [[nutmeg]] in a bowl.
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# Beat until smooth.
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# Stir in frozen mixed [[berries]].
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# Place [[bread]] cubes in a large bowl.
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# Pour fruit mixture over [[bread]] cubes.
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# Toss until [[bread]] is well moistened.
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# Spoon into prepared pan.
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# Cover pan securely with foil.
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# Cut a piece of foil 2 feet by 1 foot and double it tie lengthwise to create a strip for moving the pan into and out of the pressure cooker.
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# In a 5-quart or larger pressure cooker, add 1½ cups [[water]] and insert trivet.
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# Lower the pan onto the trivet with the prepared foil harness.
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# Close lid and bring pressure to the second red ring over high heat.
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# Adjust heat to stabilize at the second red ring.
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# Cook 15 minutes.
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# Remove from heat and allow to release pressure naturally (natural release method).
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# Remove lid and lift the pan from cooker.
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# Place on wire rack to cool before serving or serve warm if preferred.
   
[[butter]] an 8-Inch Round Baking Pan.
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[[Category:Bread pudding Recipes]]
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[[Category:Berry Recipes]]
Combine [[butter]], Half And Half, [[sugar]], [[eggs]], [[vanilla]] And [[nutmeg]] in a Bowl.Beat Until Smooth.
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[[Category:Italian bread Recipes]]
 
Stir in Frozen Mixed [[Berries]].
 
 
Place [[bread]] Cubes in a Large Bowl. Pour Fruit Mixture Over [[bread]] Cubes. TossUntil [[bread]] is Well Moistened.
 
 
Spoon Into Prepared Pan. Cover Pan Securely With Foil. Cut a Piece of Foil 2Feet by 1 Foot And Double it Tie Lengthwise to Create a Strip For Moving ThePan Into And Out of The Pressure Cooker.
 
 
In a 5-Quart or Larger Pressure Cooker, Add 1 1/2 Cups [[water]] And InsertTrivet. Lower The Pan Onto The Trivet With The Prepared Foil Harness. CloseLid And Bring Pressure to The Second Red Ring Over High Heat. Adjust Heat toStabilize at The Second Red Ring.
 
 
Cook 15 Minutes. Remove From Heat And Allow to Release Pressure Naturally
 
(natural Release Method). Remove Lid And Lift The Pan From Cooker.Place on Wire Rack to Cool Before Serving or Serve Warm if Preferred.
 
 
==contributed by ==
 
* [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
 
 
[[Category:Pressure Cooker Recipes]]
 
 
[[Category:French bread Recipes]]
 
[[Category:French bread Recipes]]
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[[Category:Pressure cooker Recipes]]
 
[[Category:Vanilla extract Recipes]]
 
[[Category:Vanilla extract Recipes]]
[[Category:Berries Recipes]]
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[[Category:Milk and cream Recipes]]
[[Category:Nutmeg Recipes]]
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[[Category:Egg Recipes]]
 
 
 
 
 
[[Category:Bread Recipes]]
 

Latest revision as of 23:49, February 4, 2011

Description Edit

Contributed by PressureCookerRecipes Y-Group

  • Source: Kuhn Rikon, Switzerland
  • Time: 30 minutes
  • Makes 6 to 8 servings

Ingredients Edit

Directions Edit

  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 frozen mixed berries.
  5. Place bread cubes in a large bowl.
  6. Pour fruit mixture over bread cubes.
  7. Toss until bread is well moistened.
  8. Spoon into prepared pan.
  9. Cover pan securely with foil.
  10. Cut a piece of foil 2 feet by 1 foot and double it tie lengthwise to create a strip for moving the pan into and out of the pressure cooker.
  11. In a 5-quart or larger pressure cooker, add 1½ cups water and insert trivet.
  12. Lower the pan onto the trivet with the prepared foil harness.
  13. Close lid and bring pressure to the second red ring over high heat.
  14. Adjust heat to stabilize at the second red ring.
  15. Cook 15 minutes.
  16. Remove from heat and allow to release pressure naturally (natural release method).
  17. Remove lid and lift the pan from cooker.
  18. Place on wire rack to cool before serving or serve warm if preferred.
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