Pressure Cooker Vanilla Bread Pudding

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 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 in 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 pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes.

Step 7

To make a Bourbon Sauce: In a medium saucepan heat confectioners, sugar and butter over medium-high heat until butter 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

Remove pot from the heat. 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 dessert (toothpick should come out clean).

Step 9

Cool vanilla pudding before serving. Serve with bourbon sauce.