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Cinnamon Raisin Bread Pudding with Vanilla Rum Sauce

• 4 to 5 cups French bread, cut into 1-inch cubes
• 1 cup raisins
• 1 cup lowfat evaporated milk
• 1 cup milk
• 2 large eggs
• 1 egg yolk
• 1/4 cup granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 tablespoon butter
• 2 1/2 cups water

Fill a 1 1/2-quart glass or metal baking dish that will fit inside your 6-quart Presto® pressure cooker with bread, then carefully work the raisins throughout. In a separate mixing bowl, combine evaporated milk, milk, eggs, sugar and spices. Whip mixture with a whisk until frothy. Pour custard mixture over bread. Using a whisk, push down on the bread in a few places to make sure the custard mixes well with the bread.

On the foil, rub butter in a circle large enough to cover the top of the baking dish. Cover dish with foil, butter side down, and wrap tightly. Add water to pressure cooker. Place baking dish on cooking rack or steamer basket in pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Let the pressure drop of its own accord. Remove foil, stir and serve warm with Vanilla Rum Sauce.
Makes 6 to 8 servings

Vanilla Rum Sauce

• 2 egg yolks
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons dark rum, brandy or Grand Marnier

Whip egg yolks and sugar together until light and fluffy; set aside. In a medium saucepan, scald cream and vanilla. Once the cream begins to boil along the sides of the pan, scrape the yolk mixture into the cream. Cook over high heat for 2 minutes, whipping constantly with whisk. Remove from heat and strain through a fine strainer, if necessary. Mix in rum. Serve warm or at room temperature over bread pudding.