Pressure Cooker Pumpkin Bread Pudding

Recipe by TishT
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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