Pressure Cooker Pumpkin Bread Pudding Recipes
PRESSURE COOKER PUMPKIN BREAD PUDDING
If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.
Provided by TishT
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line a strainer with paper toweling or cheesecloth.
- Add pumpkin and let drain at least 30 minutes.
- Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
- Spread one side of each slice of bread with butter.
- Stack the slices and cut into cubes.
- Place them in the baking dish.
- Whisk the sugar, eggs and egg yolks until light.
- Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
- Pour over bread.
- Gently push the bread into the liquid to moisten it.
- Cover baking pan with aluminum foil so no water can get inside.
- Add 2 cups water to the pressure cooker.
- Put the baking dish in the steamer basket and place in the pressure cooker.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
- Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
- Serve warm or at room temperature.
- Bread pudding can be refrigerated for several days.
- Let stand at room temperature for about 15 minutes before serving.
Nutrition Facts : Calories 279.7, Fat 11, SaturatedFat 5.2, Cholesterol 226.2, Sodium 249.5, Carbohydrate 37, Fiber 1.7, Sugar 23.4, Protein 7.3
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