Tuesday, February 28, 2017

Pressure Cooker Bread Pudding with Bourbon Sauce

Our other Fat Tuesday tradition is bread pudding. Despite not finding much to go on on-line, I attempted it anyway...

First I cut up some crusty bread into cubes and put them in front of the woodstove to dry them out a bit. But it's better if you have a few days to let them dry out on their own.

Grease two 8oz ramekins and fill with bread cubes. Stir in some raisins, if you like. I did one of each.

Beat well:
2/3 cup milk
1 large egg
1/8-1/4 cup sugar
splash vanilla
ground nutmeg

Pour egg mixture over bread evenly.

Pour 3 cups hot tap water into pressure cooker.

Put steamer rack in pot and place ramekins on rack.

Turn it on meat setting and let water heat for 5 minutes. It will probably boil.

Turn pressure cooker off.

Put lid on cooker and cook on meat setting for 15 minutes and let natural release for 10 minutes.

When I opened the lid, I didn't expect to see them all boiled over. It was a bit of a mess but didn't seem like a total loss...

Remove the puddings and let them cool 15-30 minutes.

Then make bourbon sauce.

Heat 2 Tablespoons milk and butter, 1 Tablespoon of white and brown sugar on medium-high heat until it just boils. Remove from heat and stir in 1/2 to 1 Tablespoon bourbon.

Spoon sauce over puddings and serve.

The texture of the pudding was nice but I should have added more bourbon to the sauce... :)

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