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 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 a Presto® 6- or 8-quart Pressure Cooker with bread, carefully working the raisins throughout. In a separate mixing bowl, combine evaporated milk, milk, eggs, sugar, cinnamon, and nutmeg. Whisk mixture until frothy. Pour custard mixture over bread. Using 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 in basket) in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Carefully remove bowl from pressure cooker. Remove foil from bowl, stir and serve warm with Vanilla Rum Sauce.
A “lifter” makes it easy! Cut a piece of aluminum foil that is long enough to fit under and around the baking dish and also provide “handles” on each side for lifting. Fold the foil lengthwise to about 3 inches wide. Center the dish on the foil and fold the handles on top of the dish while cooking. This lifter will enable you to lower the filled dish into the pressure cooker and easily remove it after cooking.