The Pressure Cooker Bread Pudding is a sort of pudding cooked in a bain-marie inside the pressure cooker. This means that cooking times are more than halved, with an excellent result. In the oven, it would take about 1 hour and a half. With the mold, you obviously get a sort of small cake, but if you want to make individual portions, then you just have to fill suitable molds and cover them with aluminum foil before putting them to cook. However, for this, you will also need a support to insert into the pressure cooker: even a trivet will suffice, but it should preferably be steel, so it does not get damaged during cooking.
To make this recipe I used the Lagostina Classic 5l Pressure Cooker and the Lagostina Mold
If you want to know more about how to use the pressure cooker safely, click on:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz stale bread
- 1.75 oz dark chocolate
- 1 tbsp unsweetened cocoa
- 3 eggs
- 0.3 cup white wine
- 3/4 cup milk
- 1/3 cup sugar
- 1 oz shelled walnuts
- 1.5 oz amaretti cookies
- 7 oz pear pulp
Tools
- 1 Pressure Cooker
- 1 Bowl
How to Make Pressure Cooker Bread Pudding
To prepare this delicious dessert, organize your workspace with all the ingredients already measured and the necessary tools.
This way, you will have everything at hand, and your work will be simpler.
Put the stale bread in a large bowl, broken into pieces, along with the warm milk.
When the bread is completely softened, add the wine, eggs, previously crumbled amaretti, sugar, and start mixing.
Finally, add the unsweetened cocoa, dark chocolate cut into pieces, coarsely chopped walnuts, and diced pear pulp.
Mix well so that all the ingredients blend homogeneously.
Butter the mold, pour the mixture inside, and close it with the lid.
Place it in the pressure cooker along with 1.7 cups of water, close the pot tightly with its lid, and put it on the stove on high heat.
Remember to always check that the valve is closed, otherwise you risk that the pot will not come to pressure.
As soon as the whistle becomes loud, lower the flame to the minimum and from that moment cook for 30 minutes.
When cooking is finished, turn off the heat and let it cool inside the pressure cooker without uncovering or opening the vent valve.
Once cold, remove the cake from the mold, running a flat knife around the edges to detach it, and flip it onto a serving plate.
Serve your Pressure Cooker Bread Pudding in slices, garnishing with whipped cream and raspberries, or with any other cream you desire.
Tips
The Pressure Cooker Bread Pudding keeps in the fridge for a few days, but preferably in a glass container.
If you are lactose intolerant, you can also use plant-based milk because the result will always be delicious.
Did you like my Pressure Cooker Bread Pudding recipe? Follow me on Facebook, Instagram, and Pinterest to not miss any updates!!
