Bread Pudding with Golden Raisins and Pecans Pressure Cooker Recipe

Bread Pudding With Golden Raisins And Pecans Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

• 3 tablespoons unsalted butter, melted, plus soft butter for greasing the souffle dish
• 7 to 8 (1-inch-thick) slices day-old French or Italian bread, crusts trimmed, cut into cubes to make 6 cups
• ½ cup golden raisins
• ½ cup chopped pecans
• 2 cups commercial eggnog
• 4 large eggs, lightly beaten
• ¼ cup firmly packed light brown sugar
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon imitation rum extract
• 2 cups water
• whipped cream, for serving

Method

1. To dry bread cubes, spread the cubes in a single layer on a baking sheet
2. Bake, uncovered, in a 300° F oven until the cubes are dry, 10 to 15 minutes, stirring twice
3. Cubes will continue to dry and crisp as they cool
4. Alternately, the bread can be left to air dry overnight
5. When making bread pudding in the pressure cooker, be certain not to overcook it
6. Butter or coat with butter-flavored cooking spray a 1½-quart (6-cup) souffle dish that fits comfortably in a 6- to 8-quart pressure cooker with an inch of space all the way around the edge
7. In the souffle dish, toss the melted butter, bread cubes, raisins, and pecans together
8. In a medium bowl, whisk the eggnog, eggs, brown sugar, nutmeg, and extracts together
9. Pour the milk mixture over the bread
10. Press down to make sure all the bread is soaked
11. Let stand 10 minutes
12. Cover the dish with foil, leaving some room for expansion, and tuck the foil underneath a bit
13. Place a trivet in the pressure cooker
14. Add the water
15. If you wish, construct a foil sling to help in removing the dish from the pressure cooker when the pudding is done: Tear two pieces of foil about 18 inches long
16. Fold each piece lengthwise toward the center and fold the sides in again to create two long foil strips
17. Arrange the strips crosswise on top of the cooker
18. Place the dish in the pressure cooker on top of the strips, making sure the ends of all four extend over the top of the dish
19. Fold the strips over the top
20. Close and lock the lid
21. Set the burner heat to high
22. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
23. Set a timer to cook for 20 minutes
24. Remove the pot from the heat
25. Open the cooker with the Natural Release method; let stand for 15 minutes
26. Be careful of the steam as you remove the lid
27. Remove the souffle dish from the pressure cooker, using the foil handles to carefully lift it out, and place on a wire rack
28. A toothpick or cake tester inserted into the center of the pudding will come out clean
29. Serve with whipped cream

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