Pressure Cooker French Toast Bread Pudding
- Cuisine: French
- Course: Breakfast, Dessert
- Skill Level: Beginner
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Add to favorites
- Yield: 4
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
360.0 -
Fat
12.0 g -
Saturated Fat
9.0 g -
Polyunsaturated Fat
0.0 g -
Cholesterol
150.0 mg -
Sodium
140.0 mg -
Potassium
0.0 mg -
Carbohydrate
52.0 g -
Fiber
1.0 g -
Sugars
26.0 g -
Protein
26.0 g
Pressure cooker French toast bread pudding. French toast bread pudding cooked in a pressure cooker. Very simple and easy dessert. I served it topped with berries and vanilla ice cream. You may also like Coconut Shrimp Soup
Pressure Cooker French Toast Bread Pudding
Ingredients
- 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
Method
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.
