Pressure Cooker French Toast Bread Pudding

Step 1

Lightly butter high-sided, round baking dish. Set aside. Place pressure cooker rack inside a pressure cooker. Pour in 2 cups (500 ml) water.

Step 2

In a large mixing bowl, combine eggs, milk, sugar, orange marmalade, vanilla, and cinnamon. Whisk until smooth. Add cubed bread and raisins. Toss well to soak up the liquids.

Step 3

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 the sling.

Step 4

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.

Step 5

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.

Step 6

Top with fresh berries (optional). Serve warm.