Pressure Cooker Pumpkin Bread Pudding Recipes

PRESSURE COOKER PUMPKIN BREAD PUDDING

Steps:

• Line a strainer with paper toweling or cheesecloth.
• Add pumpkin and let drain at least 30 minutes.
• Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
• Spread one side of each slice of bread with butter.
• Stack the slices and cut into cubes.
• Place them in the baking dish.
• Whisk the sugar, eggs and egg yolks until light.
• Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
• Pour over bread.
• Gently push the bread into the liquid to moisten it.
• Cover baking pan with aluminum foil so no water can get inside.
• Add 2 cups water to the pressure cooker.
• Put the baking dish in the steamer basket and place in the pressure cooker.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
• Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
• Serve warm or at room temperature.
• Bread pudding can be refrigerated for several days.
• Let stand at room temperature for about 15 minutes before serving.