Pressure Cooker Cinnamon Raisin Bread Pudding

Pressure Cooker Cinnamon-Raisin-Bread-Pudding


4 tablespoons butter, melted

1/2 cup packed brown sugar

3 cups whole milk

3 eggs, beaten

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

7 (3/4 inch) thick slices cinnamon bread, cubed and toasted

1/2 cup raisins

Caramel Pecan Sauce

3/4 cup brown sugar

1/4 cup corn syrup

2 tablespoons heavy cream

2 tablespoons butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup pecans, toasted and coarsely chopped


In a large bowl, whisk together melted butter, brown sugar, milk, beaten eggs, vanilla, cinnamon, and salt. Mix in cubed bread and raisins. Let rest 20 minutes until the bread absorbs the milk, stirring occasionally.

Pour bread pudding into a buttered 1 1/2-quart glass or metal baking dish. (Be sure it fits in your pressure cooking pot.) Cover dish with foil. Prepare a foil sling for lifting the dish out of the pressure cooking pot by taking an 18” strip of foil and folding it lengthwise twice.

Pour 1 1/2 cups water into the pressure cooking pot and place the trivet in the bottom. Center the dish on the foil strip and lower it into the pressure cooker.

Lock the lid in place. Select High Pressure and set the timer for 20 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure. When valve drops carefully remove lid.

Remove dish from pressure cooking pot. If desired, put dish in preheated 350° oven for 5 – 10 minutes to crisp up the top.

Prepare Caramel Pecan Sauce

In a small saucepan, combine brown sugar, corn syrup, heavy cream, butter and salt. Cook over medium heat, stirring constantly, until sauce comes to a boil. Reduce heat and simmer until sugar is dissolved and sauce is smooth. Stir in vanilla and chopped pecans.


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