Lemon Bread Pudding Pressure Cooker Recipe

Lemon Bread Pudding Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

• 3 tablespoons unsalted butter, melted, plus soft butter for greasing the souffle dish
• 4 to 5 (1-inch-thick) slices day-old French or Italian bread, crusts trimmed and cut into ½-inch cubes to make 3 to 3½ cups
• grated zest of 2 to 3 lemons (1½ tablespoons)
• 1 cup heavy cream
• 1 cup whole milk
• 4 large eggs, lightly beaten
• ¾ cup granulated sugar
• pinch salt
• ½ cup fresh lemon juice
• 3 tablespoons limoncello liqueur (optional but nice)
• 2 cups water
• confectioners’ sugar and fresh berries, for serving

Method

1. Butter or coat with butter-flavored cooking spray a 2-quart (8-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
2. In the dish, toss the bread cubes with the lemon zest
3. In a medium bowl, whisk the cream, milk, 3 of the eggs, the sugar, melted butter, and salt together
4. In a small bowl, beat the remaining egg, lemon juice, and limoncello if using together
5. Pour into the milk mixture and beat well
6. Pour the milk mixture into the souffle dish over the bread
7. Press down to make sure all the bread is soaked
8. Let stand 10 minutes
9. Cover the dish with foil and tuck it underneath a bit, leaving some room for expansion
10. Place a trivet in the pressure cooker
11. Add the water
12. 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 heavy-duty foil about 18 inches long
13. Fold each piece lengthwise toward the center and fold the sides in again to create two long foil strips
14. Arrange the strips crosswise on top of the cooker
15. 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
16. Fold the strips over the top
17. Close and lock the lid
18. Set the burner heat to high
19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
20. Set a timer to cook for 20 minutes
21. Remove the pot from the heat
22. Open the cooker with the Natural Release method; let stand for 15 minutes
23. Be careful of the steam as you remove the lid
24. Remove the dish from the cooker, using the foil handles to carefully lift it out, and place on a wire rack
25. Loosen the foil
26. A toothpick or cake tester inserted into the center of the pudding should come out clean
27. Serve sprinkled with confectioners’ sugar and some fresh seasonal berries

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