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This recipe is from the Presto Pressure Cooker cook book. I have had the pressure cooker for many years. This is another way to speed up the meal time preparation after a busy day at work and a healthy way too. I have made a couple of alterations to the original recipe.
1 tablespoon butter 1/2 cup brown sugar (I add an additional 1/4 cup white sugar) 1/2 teaspoon cinmamon (I add a pinch of nutmeg and allspice too) 2 eggs, slightly beaten 2 cups hot milk 1/2 teaspoon vanilla 4 cups of water This recipe also calls for 1/2 cup rasins and 1/4 cup chopped nuts but I omit them |
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Place bread in bowl, baking dish actually. Add butter, salt, sugars, cinnamon, hot milk, eggs, vanilla, (and rasins and nuts if you choose to use them). I mix all of the ingredients except the bread in the hot milk and stir then pour into the buttered bowl with the bread and stir. Cover the baking dish with wax paper, securely tied. Place the bowl on the rack (if you don't have a rack use a ring made of aluminum foil) in the pressure cooker, pour the 4 cups of water around the baking dish (not over it). Close cover securely. Allow steam to flow from vent pipe for 5 minutes. Place the pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. If you do not have a pressure cooker or prefer to bake the bread pudding in the oven, bake at 350 degrees for about 45 minutes. |
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