Pressure Cooker Vanilla Bread Pudding

pressure cooker vanilla bread pudding
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (3.7 / 5)

3.7 5 3
Rate this recipe

fork fork fork fork fork

3 People rated this recipe

Related Recipes:
  • slow cooker whole chicken with vegetables

    Slow Cooker Whole Chicken with Vegetables

  • instant pot broccoli mac and cheese recipe

    Instant Pot Broccoli Mac and Cheese Recipe

  • classic slow cooker paleo meatballs recipe

    Classic Slow Cooker Paleo Meatballs Recipe

  • instant pot ham and bean soup recipe

    Instant Pot Ham and Bean Soup Recipe

  • instant pot stuffed peppers recipe

    Instant Pot Stuffed Peppers Recipe

Nutritional Info

This information is per serving.

  • Calories

    306
  • Fat

    9.48 g
  • Saturated Fat

    3.298 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    124 mg
  • Sodium

    472 mg
  • Potassium

    265.0 mg
  • Carbohydrate

    46.52g
  • Fiber

    1.8 g
  • Sugars

    29.44 g
  • Protein

    10.54 g

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 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.