New Orleans Bread Pudding
This extra sweet and creamy bread pudding has a delightful pecan crunch. It can easily be served warm with just a dollop of whipped cream.
3 |
large eggs | |
1 1/4 |
cups sugar | |
1 1/4 |
teaspoons ground nutmeg | |
1 1/4 |
teaspoons ground cinnamon | |
1/4 |
cup unsalted butter, melted | |
1 1/2 |
cups milk (preferably whole) | |
1/2 |
cup raisins | |
1/2 |
cup coarsely chopped pecans, dry roasted | |
| 1 1/2 | teaspoons vanilla extract | |
5 |
cups stale French bread, cut into cubes | |
2 |
cups water for pressure cooking | |
| * * * * | ||
| Whipped cream |
In a large bowl using a whisk, beat the eggs, sugar, cinnamon and nutmeg on
high speed until extremely frothy and bubbles are the size of pinheads, about
6 minutes. Add the melted butter and whisk until well blended. Beat in the
milk, then stir in the raisins and pecans. Stir in vanilla extract. Place
the bread cubes in a 1 1/2 quart metal or glass baking dish that fits loosely
in a 6-quart pressure cooker.
Pour the egg mixture over bread cubes and toss until the bread is soaked.
Let sit for 30 minutes to allow egg mixture to absorb into bread cubes, patting
the bread down into the liquid occasionally. Cover baking dish securely with
aluminum foil.
Add water to pressure cooker. Place baking dish on cooking rack or in steamer
basket in pressure cooker. Close cover securely. Place pressure regulator
on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure
regulator rocking slowly. Let pressure drop of its own accord. Remove
baking dish from cooker; remove aluminum foil. Stir; serve warm or at room
temperature with whipped cream.
Makes 6 servings
