Dessert for 6
Pressure Cooker Pumpkin Bread Pudding
Cinnamon-raisin bread absorbs pumpkin custard before cooking gently in a pressure cooker until firm and tender.
$0.56per serving $
60 minstart to table
6servings
Ingredients
- 2/3 cup canned pumpkin
- 5 slices day old cinnamon-raisin bread
- 2 tbsp unsalted butter
- 10 tbsp sugar
- 2 large eggs
- 4 large egg yolks
- 1 cup milk
- 1 tbsp brandy or 1 tablespoon cognac
- 1 tsp vanilla extract
- 1/8 tsp salt
- freshly grated nutmeg
- 2 cups water
Steps
- Grease a 7-inch heatproof pan with the butter and cut the cinnamon-raisin bread into small cubes.
- Whisk the pumpkin, sugar, eggs, yolks, milk, brandy, vanilla, salt, and nutmeg in a large bowl.
- Fold the bread into the custard and let it stand for 5 minutes before transferring it to the pan.
- Pour 2 cups water into the pressure cooker, place the covered pan on a trivet, and seal the lid.
- Cook at high pressure for 25 minutes, then let the pressure release naturally for 10 minutes.
- Remove the pan carefully and cool the pudding for 10 minutes until the center is firm.
Main ingredient on sale this week? See what to make with eggs on sale.
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