Pressure Cooker Butterscotch Bread Pudding

Pressure Cooker Butterscotch Bread Pudding
Pressure Cooker Butterscotch Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • non-stick cooking spray

  • 6

    tablespoons butterscotch chips

  • 2

    cups dry bread cubes*

  • 1 1/4

    cup milk

  • 1

    egg, slightly beaten

  • 2

    egg whites

  • 3/4

    teaspoon vanilla extract

Directions

Spray a heat-proof 1-quart dish (or 2 wide-mouth pint jars) with cooking spray. Make an aluminum foil sling, for dish, by tearing off a 14x30-inch piece of heavy foil from roll. Fold it in half, lengthwise, to make a 7x30-inch strip. Set dish in center of strip. Place butterscotch chips and bread cubes in bowl. Whisk together milk, egg, egg whites, and vanilla. Pour over bread and chips. Cover tightly with additional foil. Bring foil strip up and over dish; twist at top to form a handle. Pour 2 cups water into pressure cooker. Place rack or trivet in cooker and lower dish into cooker using aluminum foil sling. Leave in place for easy removal after cooking. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 15 minutes. Let pressure drop naturally. Remove lid and use foil sling to remove dish from cooker to a wire rack. Remove foil covering and cool pudding for 20 minutes. Serve warm. Note: For easy dry bread cubes, toast 2-3 slices of bread in your toaster and toast on low until bread is dry, but not brown. Cube slices.

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