Blueberry Bread Pudding Recipe - butter

Method

• Butter an 8-inch round baking pan.
• Combine butter, half-and-half, sugar, Large eggs, vanilla and nutmeg in a bowl.
• Beat till smooth.
• Stir in blueberries.
• Place bread cubes in a large bowl.
• Pour fruit mix over bread cubes.
• Toss till bread is well moistened.
• Spoon mix into prepared pan.
• Cover pan with foil.
• Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the pan into and out of the pressure cooker.
• In a 5-qt of larger pressure cooker, add in water and insert trivet.
• Lower the pan onto the trivet with the prepared foil harness.
• Close lid and bring pressure to second red ring (15 pounds pressure) over high heat.
• Adjust heat to stabilize at second red ring.
• Cook for 15 min.
• Remove from heat and use Natural Release Method.
• Remove lid.
• Lift pan from cooker and place on wire rack to cold.
• This recipe yields 6 to 8 servings.