Bread and Butter Pudding
Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart Presto® pressure cooker. Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 4 cups water in 6-quart pressure cooker. Place casserole on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with Raspberry Sauce or Chocolate Sauce.
Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.
Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired. Serve warm over bread pudding.
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