Pressure Cooker Bread Pudding

Pressure Cooker Bread Pudding Recipe - French and Italian inspired

Region / culture: France, Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4-6

Introduction

Pressure Cooker Bread Pudding is a delicious and comforting dessert that can be easily made in a pressure cooker. This recipe combines the flavors of bread, raisins, walnuts, and warm spices to create a rich and satisfying treat.

History

Bread pudding is a classic dessert that has been enjoyed for centuries. Originally created as a way to use up stale bread, bread pudding has evolved into a popular dessert enjoyed around the world. The use of a pressure cooker to make bread pudding is a modern twist on this traditional recipe, allowing for quick and easy preparation.

Ingredients

1 tbsp (15 ml) of butter
4 slices of day-old French or italian bread, with crusts trimmed and cut into cubes
0.5 cup (125 ml) of golden raisins
0.5 cup (125 ml) of chopped walnuts
zest of half an orange, cut into very thin julienne strips
0.5 cup (75 ml) of packed light brown sugar
0.25 tsp (1 ml) of salt
0.5 tsp (2 ml) of cinnamon
2 cups (500 ml) of warm milk
2 eggs, lightly beaten
0.5 tsp (2 ml) of vanilla
3 cups (750 ml) of water
cinnamon

How to prepare

Butter a 1.5 liter (5 – 6 cup) soufflé dish or bowl that fits loosely into the pressure cooker.
In another bowl, combine the bread, raisins, walnuts, and orange zest.
In a separate bowl, mix the brown sugar, salt, cinnamon, milk, eggs, and vanilla.
Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish.
Cover the soufflé dish tightly with foil.
Pour water into the pressure cooker.
Place the soufflé dish in the pressure cooker steamer basket and lower it into the pressure cooker.
Lock the lid in place and bring it to pressure, then lower the heat and cook for the suggested time.
Allow the pressure to drop using the quick release method or automatic release method, and then keep the pressure cooker closed for 20 minutes.
Remove the lid and take out the soufflé dish.
Loosen the foil and let it cool.
For more color, run it under the broiler.
Sprinkle with cinnamon and serve warm with whipped cream.
For 15 psi pressure cookers, cook for 20 minutes on high pressure.

Variations

Try adding different dried fruits such as cranberries or apricots.
Experiment with different nuts such as pecans or almonds.
For a chocolate twist, add some chocolate chips to the bread pudding mixture.

Cooking Tips & Tricks

Make sure to use day-old bread for the best texture in your bread pudding.

- Soaking the bread in the milk mixture before cooking will help ensure a creamy and moist pudding.

- Be sure to tightly cover the soufflé dish with foil to prevent any water from getting into the pudding during cooking.

- For a richer flavor, consider adding a splash of rum or bourbon to the milk mixture.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Pressure cooking allows for quick and efficient cooking of the bread pudding, resulting in a moist and tender dessert.

Ingredient Substitutions

Use any type of bread you have on hand, such as brioche or challah.

- Substitute the walnuts with pecans or almonds.

- Swap out the golden raisins for regular raisins or dried cranberries.

Make Ahead Tips

You can prepare the bread pudding mixture ahead of time and refrigerate it until ready to cook. Simply follow the recipe up to the point of cooking, cover the dish with foil, and store in the refrigerator.

Presentation Ideas

Sprinkle the bread pudding with a dusting of powdered sugar or a drizzle of caramel sauce for an elegant presentation.

Pairing Recommendations

Pair this rich and decadent bread pudding with a cup of coffee or a glass of dessert wine for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings until warm.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 150mg per serving

Alergens

Contains: nuts, dairy, eggs

Summary

This bread pudding recipe is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of protein, iron, and calcium.

Summary

Pressure Cooker Bread Pudding is a delicious and comforting dessert that is easy to make and perfect for any occasion. With a rich and creamy texture and a warm blend of spices, this bread pudding is sure to become a new favorite in your dessert repertoire.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Pressure Cooker Bread Pudding. It was many years ago, back when I was just a young girl living in a small town in the countryside. My grandmother, who was an excellent cook, had passed down her love for baking to me. I had always been fascinated by her ability to create delicious desserts from simple ingredients, and I was eager to learn as much as I could from her.

One day, while rummaging through an old cookbook that belonged to my grandmother, I came across a recipe for Pressure Cooker Bread Pudding. I had never heard of such a thing before, but the idea of making a rich and creamy bread pudding in a pressure cooker intrigued me. I immediately set out to gather the necessary ingredients and set to work in the kitchen.

The recipe called for bread, milk, eggs, sugar, and a few other basic ingredients that I already had on hand. I carefully followed the instructions, tearing the bread into pieces and soaking it in the sweetened milk mixture. I then poured the mixture into the pressure cooker and set it to cook for a few minutes.

As the pudding cooked, the kitchen filled with the warm, comforting aroma of vanilla and cinnamon. I couldn't wait to taste the finished product. When the pressure cooker finally beeped, indicating that the pudding was ready, I carefully released the steam and opened the lid to reveal a perfectly cooked, velvety smooth bread pudding.

I took a bite and was instantly transported back to my grandmother's kitchen, where the scent of freshly baked desserts always lingered in the air. The pressure cooker had worked its magic, creating a pudding that was rich and creamy, with just the right amount of sweetness. I knew then that this recipe would become a staple in my own kitchen for years to come.

Over the years, I have made Pressure Cooker Bread Pudding countless times, each time adding my own twist to the recipe. Sometimes I would add a handful of raisins or a sprinkle of nutmeg for extra flavor. Other times, I would top the pudding with a dollop of whipped cream or a drizzle of caramel sauce.

I have shared this recipe with friends and family, passing down the tradition of making Pressure Cooker Bread Pudding from generation to generation. It has become a beloved dessert in our household, a sweet reminder of the time I spent learning to cook with my grandmother.

As I sit here now, reflecting on that fateful day when I first discovered the recipe for Pressure Cooker Bread Pudding, I can't help but feel grateful for the memories it has brought me. Cooking has always been a way for me to connect with my past and honor the traditions of my family. And this simple, yet delicious dessert has become a special part of that legacy, a reminder of the love and care that goes into every dish I create.

So, the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to give Pressure Cooker Bread Pudding a chance. You won't be disappointed. And who knows, maybe one day you'll pass this recipe down to your own loved ones, creating new memories and traditions of your own. Cooking is a journey, and every dish we create tells a story. I hope this recipe becomes a part of yours.