Bread and butter Pudding

Servings: 8
Yield: 1 pudding

Categories: Desserts, National Presto Industries, Pressure Cooker, Pudding

2 tablespoons butter, softened
5 slices French bread, 1/2-inch thick
Ground nutmeg
2 eggs
1 egg yolk
1/3 cup sugar
1/2 teaspoon vanilla
2 cups milk, heated
4 cups water
Raspberry Sauce, see recipe
OR
Chocolate Sauce, see recipe

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 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 and 4 cups water in 6-quart pressure cooker. Place casserole on rack. 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.

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