Pressure Cooker Bread Pudding is a modern British recipe for a classic dessert of bread cooked in an egg custard base that's prepared quickly by steaming in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Bread Pudding.
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Ingredients:
1 tbsp butter
4 slices stale French or Italian bread (left-over Christmas panettone works well), crusts removed and bread cubed
70g sultanas
70g walnuts, chopped
zest of 1/2 orange, pared and sliced into very thin julienne strips
100g light brown sugar
1/4 tsp salt
1/2 tsp cinnamon
500ml warm milk
2 eggs, lightly beaten
1/2 tsp vanilla extract
750ml water cinnamon
Method:
Butter a 1.5l soufflé dish or bowl (this should easily fit into your pressure cooker). In another bowl, combine the bread, sultanas, walnuts and orange zest. In another bowl, mix together the brown sugar, salt, cinnamon, milk, eggs and vanilla. Pour this milk mixture over the bread and set aside to soak for 10 minutes.
After this time, turn the bread mix into the soufflé dish. Cover lightly with kitchen foil then set a trivet in the base of your pressure cooker and pour in the water. Place the soufflé dish on top then lock on the lid. Bring to pressure and cook for 20 minutes (15 psi). Allow the pressure to drop with the automatic release method then set aside (still closed) for 20 minutes.
Remove from the pressure cooker, spoon into dessert bowls and serve with custard.
