LOCATION: Recipes >> Pressure Cooker >> Bread Pudding 01
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Bread Pudding 01
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Bread Pudding
2 tablespoons butter, softened
5 slices stale Italian bread, sliced 1/2-inch thick
ground nutmeg
2 eggs
1 egg yolk
1/3 cup sugar
1/2 teaspoon vanilla
2 cups milk, heated
4 cups water
Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut
into quarters. Arrange in 1-quart buttered casserole that fits
loosely in a 6-quart pressure cooker. Beat eggs, egg yolk, sugar,
and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover
casserole securely with aluminum foil. Place cooking rack or steamer
basket and 4 cups water in 6-quart pressure cooker. Place casserole
on rack or in basket. Close cover securely. Do not place pressure
regulator on vent pipe. Heat until steam flows gently through vent
pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK
10 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm,
or at room temperature with raspberry sauce or chocolate sauce.
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