Delicious Pressure Cooker Bread Pudding Recipe

April 24, 2023 Post a Comment

Pressure Cooker Vanilla Bread Pudding Recipe Southern desserts, Desserts, Southern recipes from www.pinterest.ca

Description

Bread pudding is a classic dessert that is enjoyed by many. It is a combination of bread, milk, eggs, and sugar. It typically has a creamy, custard-like texture and a sweet taste. The pressure cooker is a great tool for making bread pudding. It gives the pudding a moist and creamy texture without having to bake it in the oven. This pressure cooker bread pudding recipe is easy to make and will be a hit with your family and friends.

Ingredients

- 6 cups stale bread cubes (about 6-7 slices of bread)

- 2 cups whole milk

- 2 eggs

- ¼ cup sugar

- 1 teaspoon vanilla extract

- ¼ teaspoon ground cinnamon

- ¼ teaspoon ground nutmeg

- Pinch of salt

- 2 tablespoons butter, melted

- Optional: raisins, chopped nuts, or chocolate chips

Instructions

1. Grease the inside of the pressure cooker with butter or cooking spray.

2. Place the bread cubes in the pressure cooker and set aside.

3. In a medium-sized bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture over the bread cubes and stir to combine.

4. Pour the melted butter over the top and stir to combine.

5. Optional: add in raisins, chopped nuts, or chocolate chips.

6. Place the lid on the pressure cooker and set the valve to “sealing”.

7. Select the “manual” setting and set the timer to 15 minutes.

8. When the timer goes off, carefully do a quick release of the pressure.

9. Carefully remove the lid and stir the pudding.

10. Serve the pudding warm with ice cream or whipped cream, if desired.

Equipment

- Pressure cooker

- Medium-sized bowl

- Measuring cups and spoons

- Whisk

- Spatula

- Serving dish

Notes

- Make sure to use stale bread for the best results. If you don’t have stale bread, you can bake the bread cubes in a 350°F oven for 10 minutes to dry them out.

- You can use any type of bread for this recipe. White bread, wheat bread, and French bread all work well.

- You can use any type of milk for this recipe. Whole milk, 2%, or skim milk all work well.

- This pudding can be served warm or cold. If you prefer it chilled, let it cool before serving.

- The pudding will last up to 4 days in the refrigerator.