- 4
Ingredients
- Nonstick cooking spray
- 4 cups French bread, cut into 1-inch cubes
- 1 1/2 cups water for water bath
- 1/2 cup raisins
- 1 cup half and half
- 1 tablespoon butte or margarine, melted
- 2 large eggs
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon rum extract
- 1/8 teaspoon nutmeg
- Whipped cream, to top
Preparation
Step 1
1. Spray a metal cae or pie pan (small enough to fit into the pressure cooker with room around the sides) with nonstick cooking spray and then add bread to pan.
2. Add water bath water to pressure cooker and place cake or pie pan over top. For best results, place pan on top of a metal pressure cooker rack.
3. Whisk remaining ingredients in a mising bowl until well blended and then pour into the cakeor pie pan over the bread.
4. Cover 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 the pan 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.
Optional:
To make a quick and easy rum sauce topping combine:
1 cup sugar
1/2 cup milk
1 teaspoon rum extract
1 tablespoon butter
In a sauce pan and saute on the stove over medium heat. Thicken with tablespoon corn starch mixed into 1 tablespoon water, stirring into sauce while simmering.