Pressure Cooker Pumpkin Bread Pudding

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2/3 cup canned pumpkin
• 5 slices day old cinnamon-raisin bread
• 2 tablespoons unsalted butter
• 10 tablespoons sugar
• 2 large eggs
• 4 large egg yolks
• 1 cup milk
• 1 tablespoon brandy or 1 tablespoon cognac
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• freshly grated nutmeg
• 2 cups water

Recipe

• 1 line a strainer with paper toweling or cheesecloth.
• 2 add pumpkin and let drain at least 30 minutes.
• 3 butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
• 4 spread one side of each slice of bread with butter.
• 5 stack the slices and cut into cubes.
• 6 place them in the baking dish.
• 7 whisk the sugar, eggs and egg yolks until light.
• 8 add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
• 9 pour over bread.
• 10 gently push the bread into the liquid to moisten it.
• 11 cover baking pan with aluminum foil so no water can get inside.
• 12 add 2 cups water to the pressure cooker.
• 13 put the baking dish in the steamer basket and place in the pressure cooker.
• 14 close pressure cooker and bring up to full pressure.
• 15 reduce heat to stabilize pressure and cook for 20 minutes release pressure and remove steamer basket from pressure cooker.
• 16 carefully pour off any water that has accumulated on top of the foil, then remove the foil.
• 17 serve warm or at room temperature.
• 18 bread pudding can be refrigerated for several days.
• 19 let stand at room temperature for about 15 minutes before serving.