Pressure Cooker French Toast Bread Pudding
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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- 2 large eggs,beaten
- 1 cup (250 ml) whole milk
- 1/4 cup granulated sugar
- 1/4 cup (250 ml) orange marmalade
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 5 cups bread cubes
- 1/4 cup raisins
- fresh berries to decorate
Lightly butter high-sided,round baking dish. set aside. Place pressure cooker rack inside a pressure cooker. Pour in 2 cups (500 ml) water.
In a large mixing bowl,combine eggs,milk,sugar,orange marmalade,vanilla and cinnamon. Whisk unto smooth. Add cubed bread and raisins. Toss well to soak up the liquids.
Pour bread mixture into prepared greased baking dish. Cover and seal the dish with aluminum foul. Make a foil sling,then set the filled baking dish on it.Lower the baking dish in the sling onto pressure cooker rack. Fold the ends of sling.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 15 minutes.
Open pressure cooker,using a Quick Release mode. Using a foil sling,transfer baking dish to wire rack. Remove aluminum foil and cool for 5 minutes.
Top with fresh berries (optional). Serve warm.