Pressure Cooker Vanilla Bread Pudding
2022-07-09- Cuisine: American
- Course: Dessert
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(3.7 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
306 -
Carbohydrates
46.52g -
Cholesterol
124 mg -
Fat
9.48 g -
Fiber
1.8 g -
Protein
10.54 g -
Saturated Fat
3.298 g -
Serving Size
1 -
Sodium
472 mg -
Sugar
29.44 g -
Trans Fat
3.6 g -
Unsaturated Fat
0.4 g -
Potassium
265.0 mg
Pressure cooker vanilla bread pudding. Very delicious bread pudding with bourbon sauce cooked in a pressure cooker. An excellent dessert! Are you looking for more easy and delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Vanilla Bread Pudding
Ingredients
- 6-7 cups cubed French bread, crust removed
- 2 cups (500 ml) half-anf-half
- 1/2 cup sugar
- 1/3 cup light brown sugar
- 3 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon gropund nutmeg and dried raisins
- 2 tablespoons vanilla extract
- 1 tablespoon cold unsalted butter,cut into small pieces
- 2 cups (500 ml) water
- For Bourbon Sauce:
- 1/2 cup unsalted butter
- 1 ½ cups confectioners sugar
- 1/3 cup (80 ml) heavy (double) cream
- 1/4 cup (60 ml) Wild Turkey bourbon
Method
Step 1
Coat with butter-flavored cooking spray 8-cup souffle dish. Place cubed french bread in the dish.
Step 2
In a large mixing bowl, combine half-and-half, sugars, beaten eggs, melted butter, spices, raisins, and vanilla extract. Whisk until smooth. Pour creamy mixture over cubed bread. Let mixture stand at room temperature for 15 minutes.
Step 3
Push down the cubed bread to evenly moisten it. Top with the bits of cold butter. Cover the dish with aluminum foil and tuck the foil underneath.
Step 4
Place a trivet in the pressure cooker. Add the water. Tear 2 pieces of aluminum foil about 18 inches (45 cm) long. Fold each piece lengthwise toward the center and fold the sides again to create 2 long foil strips. Arrange the strips crosswise on top of the pressure cooker.
Step 5
Place the dish in the pressure cooker on top of foil strips. Fold the strips over the top.
Step 6
Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 25 minutes.
Step 7
To make a Bourbon Sauce: In a medium saucepan, heat confectioners, sugar, and butter over medium-high heat until butter are melted. Beat with an immersion blender until smooth. Stir in heavy cream. Remove mixture from the heat and slowly stir in bourbon. The sauce will thicken as it cools. Makes 1 cup (250 ml).
Step 8
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Remove the souffle dish from the pressure cooker, using foil handles to lift it, and place it on a wire rack. Loosen aluminum foil. Check if the pudding is ready, inserting a toothpick into the center of the dessert (toothpick should come out clean).
Step 9
Cool vanilla pudding before serving. Serve with bourbon sauce.
