Pressure Cooker Pumpkin Bread Pudding

If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

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.