Bob's Pressure Cooker BananaNut Bread Pudding

By pavaldez

Ingredients

• Nonstick cooking spray
• 4 cups honey wheat sandwich bread, lightly toasted and cut into 1-inch cubes
• 1/4 cup chopped pecans
• 1 1/2 cups water, for water bath
• 2 bananas, mashed
• 1 cup half and half
• 1 tablespoonbutter, melted
• 2 large eggs
• 1/4 cup light brown sugar
• 1/4 teaspoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Whipped cream, to top

Details

Servings 4

Preparation

Step 1

1. Spray a metal cake or pie pan (small enough to fit into the pressure cooker with room around the sides) with nonstick cooking spray and then add bread and pecans to pan.

2. Add water bath water to pressure cooker and place cake or pie pan over top. For best rsults, place pan on top of a metal prssure cooker rack.

3. Whisk remaining ingredients except for whipped cream in a mixing bowl until well blended; pour into cake or pie pan over the bread.

4. Cove cake or pie pan with aluminum foil, securely lock on the pressure cooker's lid and set the cooker to high for 15 minutes.

5. Let the pressure release naturally for 15 minutes before quick releasing any remaining pressure and safely removing lid. Let cool in the pressure cooker for 10 minuts before attempting to remove the cake or pie pan. Do not attempt to remove thepan while still hot.

6. Serve warm. To serve: run a knife around the edges of the pudding and then flip upside down onto a serving dish, tapping the bottom until the pudding releases. Top with whipped cream.