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Pressure Cooker Bread Pudding

6 slices cinnamon raisin bread
3 large eggs
2 cans (12 oz each) evaporated milk
1 tsp vanilla
1/2 tsp salt
1/2-3/4 cups sugar
1 tsp butter
1/2 tsp cinnamon

Use a 5 cup stainless steel bowl. Be sure this bowl fits into the
pressure cooker.

Butter the bowl.

Cut up bread and put into bowl.

Whisk eggs, skim milk, vanilla, salt, and sugar together for the
custard. Pour custard over the bread and dot with the butter.
Sprinkle with 1/2 tsp cinnamon. Put trivet into the pressure cooker.
Cover bowl with tightly fitting foil. Make a sling of foil to enable
the bowl to be lowered and removed from the pressure cooker easily.
Once the bowl is in the pressure cooker, add water to come up the
bowl about 1/3 of the way (about 3 cups of water). *** Close cooker
without pressure regulator. Cook on high heat until steam passes
through steam vent. Then place pressure regulator in position.
Reduce heat and cook for 15 minutes, ensuring a steady stream of
steam from steam vent. Remove cooker from heat and cool under cool
running water until the pressure if completely released.

Open cooker and remove bowl being sure that all water is off the
top of the foil. Let pudding cool and serve warm or refrigerate
and serve cold.

You can alter the bread and the liquid measurements depending on
how you like the pudding. We prefer a more bready pudding.

Note: These are instructions for the Hawkins Futura Pressure cooker.
Please see the specific instructions for your specific Pressure


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