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Categories:
pumpkin cinnamon-raisin bread unsalted butter sugar eggs egg yolks milk brandy vanilla salt nutmeg water
Viewed: 46 - Published at: 8 years agoIngredients
- 2/3 cup canned pumpkin
- 5 slices day old cinnamon-raisin bread
- 2 tablespoons unsalted butter
- 10 tablespoons sugar
- 2 large eggs
- 4 large egg yolks
- 1 cup milk
- 1 tablespoon brandy or 1 tablespoon cognac
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- freshly grated nutmeg
- 2 cups water
Method
- Line a strainer with paper toweling or cheesecloth.
- Add pumpkin and let drain at least 30 minutes.
- Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
- Spread one side of each slice of bread with butter.
- Stack the slices and cut into cubes.
- Place them in the baking dish.
- Whisk the sugar, eggs and egg yolks until light.
- Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
- Pour over bread.
- Gently push the bread into the liquid to moisten it.
- Cover baking pan with aluminum foil so no water can get inside.
- Add 2 cups water to the pressure cooker.
- Put the baking dish in the steamer basket and place in the pressure cooker.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
- Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
- Serve warm or at room temperature.
- Bread pudding can be refrigerated for several days.
- Let stand at room temperature for about 15 minutes before serving.
