Persimmon Bread Pudding Pressure Cooker Recipe

Persimmon Bread Pudding Pressure Cooker Recipe

Ingredients

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

• 2 cups water
• 3 soft, ripe Hachiya persimmons
• 1 cup heavy cream
• 1 cup milk
• 3 large eggs, lightly beaten
• ¾ cup firmly packed light brown sugar
• 1 teaspoon grated orange zest
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 7 to 8 (1-inch-thick) slices day-old challah egg bread, Texas toast, or soft French bread, crusts trimmed and cut into 1-inch cubes to make 6 to 7 cups
• 1½ tablespoons cold unsalted butter, cut into small pieces

Method

1. Butter 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 edges
2. Place a trivet in the cooker
3. Add the water
4. 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
5. Fold each piece lengthwise toward the center and fold the sides in again to create two long foil strips
6. Arrange the strips crosswise on top of the cooker
7. Peel the persimmons, cut in half, and remove the seeds and cores
8. Discard the dried green or brown calyxes
9. You will need 1¼ to 1½ cups persimmon goop
10. Place it in a large bowl, add the cream, milk, brown sugar, eggs, zest, spices, and vanilla and whisk together until smooth
11. Stir in the bread cubes and let the mixture stand at room temperature 15 minutes
12. Pour the mixture into the prepared souffle dish and dot the top with the bits of butter
13. Cover the dish with foil and tuck it underneath a bit, leaving some room for expansion
14. 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
15. Fold the strips over the top
16. Close and lock the lid
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 20 minutes
20. Remove the pot from the heat
21. Open the cooker with the Natural Release method; let stand for 15 minutes
22. Be careful of the steam as you remove the lid
23. Remove the dish from the pressure cooker, using the foil handles to carefully lift it out, and place on a wire rack
24. Loosen the foil
25. A toothpick or cake tester inserted into the center of the pudding should come out clean

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