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Ingredients
- 3 T butter, sweet
- 14 1/2" thick slices bread, dried for 24 hours
- 1 2/3 C milk
- 1/2 C Kahlua or other coffee flavored liqueur
- 4 large eggs, lightly beaten
- 2 3 oz. bars Belgian or Swiss chocolate, coarsely chopped.
Method
- 1. Butter a 5 cup souffle dish.
- 2. Create a lift for the dish by using a 2' long length of aluminum foil and doubling it twice lengthwise.
- 3. Butter the bread slices and cut each into 1 1/2" cubes. Arrange a third of the bread on the bottom of the souffle dish.
- 4. Blend or whisk together the milk, Kahlua, and eggs.
- 5. Pour a third of the egg mixture over the bread, turning pieces to thoroughly absorb the liquid.
- 6. Sprinkle a third of the chocolate on top.
- 7. Repeat the process two more times (making sure to top with a layer of chocolate) or until the dish is 90% full.
- 8. Allowing room for expansion, cover souffle dish with foil and tuck ends under the bottom
- 9. Using the foil strip, lower dish onto steaming rack in the cooker.
- 10. Pour enough water to submerge souffle dish by 1/3.
- 11. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 20 minutes.
- 12. Use natural-release method.
- 13. Open lid and allow pudding to cool slightly before removing.
- 14. While the pudding is still warm, carefully spread the top layer of chocolate to create a frosting.
- Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large "x" on the foil top. Place cooker's lid slightly ajar.
