Pressure Cooker Pumpkin Bread Pudding Recipes

PRESSURE COOKER PUMPKIN BREAD PUDDING

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.

PRESSURE COOKER BREAD PUDDING

Steps:

• 1. I use a 5 cup stainless steel bowl. Be sure this bowl fits into your Pressure cooker.
• 2. Butter the bowl. Cut up bread and put into bowl.
• 3. Whisk eggs, skim milk, vanilla, salt, and sugar together for the custard. Pour custard over the bread and let sit for a few minutes so that the bread absorbs the custard. Dot with the butter. Sprinkle with 1/2 tsp cinnamon. Put trivet into the pressure cooker. Cover bowl with tightly fitting foil. Make a sling of foil to enable the bowl to be lowered and removed from the pressure cooker easily. Once the bowl is in the pressure cooker, add water to come up the bowl about 1/3 of the way (about 3 cups of water). *** Close cooker without pressure regulator. Cook on high heat until steam passes through steam vent. Then place pressure regulator in position. Reduce heat and cook for 15 minutes, ensuring a steady stream of steam from steam vent. Remove cooker from heat and cool under cool running water until the pressure if completely released.
• 4. Open cooker and remove bowl being sure that all water is off the top of the foil. Let pudding cool and serve warm or refrigerate and serve cold.
• 5. You can alter the bread and the liquid measurements depending on how you like the pudding. We prefer a more bready pudding.
• 6. ***These are instructions for the Hawkins Futura Pressure cooker. Please see the specific instructions for your specific Pressure cooker.
• 7. Sometimes I just use regular skim milk if I don't have evaporated in the house.