Pressure Cooker Bread Pudding

== Description ==
Your bread must be at least a day old and thoroughly dry to make a successful bread pudding.
* Contributed by PressureCookerRecipes Y-Group
* Serves 6
== Ingredients ==
* 1 tablespoon (15 ml) butter
* 4 slices day-old French or Italian bread, crusts trimmed, cut in cubes
* ½ cup (125 ml) golden raisins
* ½ cup (125 ml) chopped walnuts
* zest of ½ orange, in very thin julienne strips
* ½ cup (75 ml) packed light brown sugar
* ¼ teaspoon (1 ml) salt
* ½ teaspoon (2 ml) cinnamon
* 2 cups (500 ml) warm milk
* 2 eggs, lightly beaten
* ½ teaspoon (2 ml) vanilla
* 3 cups (750 ml) water
* cinnamon
== Directions ==
# Butter a 1.5 litre (5 – 6 cup) soufflé dish or bowl that fits loosely into the pressure cooker.
# In another bowl combine the bread, rasins, walnuts and orange zest.
# And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla.
# Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish.
# Cover soufflé dish tightly with foil.
# Pour the water into the pressure cooker.
# Place the soufflé dish in the pressure cooker steamer basket and lower into the pressure cooker.
# Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.
# Allow pressure to drop using the quick release method or automatic release method and then keep the pressure cooker closed for 20 minutes.
# Remove the lid and take out the soufflé dish.
# Loosen the foil and cool.
# For more colour, run under the broiler.
# Sprinkle with cinnamon and serve warm with whipped cream.
# Suggested time for 15 psi pressure cookers cook for 20 minutes on high pressure.
Category:Pressure cooker Recipes
Category:Bread pudding Recipes
Category:French bread Recipes
Category:Italian bread Recipes
Category:Golden raisin Recipes
Category:Walnut Recipes
Category:Orange peel Recipes
Category:Light brown sugar Recipes
Category:Milk and cream Recipes
Category:Egg Recipes