Bread Pudding

Cooking MethodPressure Cooker

Ingredients

2 tablespoons butter, softened
5 slices stale Italian bread, sliced 1/2-inch thick
ground nutmeg
2 eggs
1 egg yolk
1/3 cup sugar
1/2 teaspoon vanilla
2 cups milk, heated
4 cups water

Instructions

Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart pressure cooker. Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 4 cups water in 6-quart pressure cooker. Place casserole on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with raspberry sauce or chocolate sauce.