New Orleans Bread Pudding
- 3 large eggs
- 1 1/4 cups sugar
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground nutmeg
- 1/4 cup unsalted butter, melted
- 1 1/2 cups milk (preferably whole)
- 1/2 cup raisins
- 1/2 cup coarsely chopped toasted pecans
- 1 1/2 teaspoons vanilla extract
- 5 cups stale French bread, cut into cubes
- 2 cups water for pressure cooking
- - - - - - - - - - - - - - - - - - - - -
- Whipped cream
Beat eggs, sugar, cinnamon, and nutmeg in a large bowl using an electric mixer until extremely frothy and bubbles are the size of pinheads, about 3 minutes. Add butter and milk; beat until well blended. Stir in raisins, pecans, and vanilla extract. Stir in bread cubes until egg mixture covers bread cubes. Let sit for 30 minutes to allow bread cubes to absorb egg mixture, patting the bread down into the liquid occasionally.
Transfer bread mixture to a 1 1/2 quart metal or glass baking dish that fits loosely in a 6- or 8-quart Presto® Pressure Cooker. Cover baking dish securely with aluminum foil.
Add water to pressure cooker. Place baking dish on cooking rack (or basket) in pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove baking dish from cooker; remove aluminum foil. Stir; serve warm or at room temperature with whipped cream.
Watch Chef Marty Cosgrove prepare New Orleans Bread Pudding in this video.
To aid in placing and removing bowls or pans in a pressure cooker, try this easy tip for making a “lifter”. Pull out a piece of aluminum foil that will fit all the way around the bowl plus about 8 inches more. It should be long enough to fit under the bottom of the bowl and to provide handles on each side for lifting. Fold the foil lengthwise until it is about 3 inches wide. Position under bowl and gently fold down handles. The “lifter” will enable you to lower the filled bowl into the pressure cooker and to easily remove it after cooking.