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.

large eggs
1 1/4
cups sugar
1 1/4
teaspoons ground nutmeg
1 1/4
teaspoons ground cinnamon
cup unsalted butter, melted
1 1/2
cups milk (preferably whole)
cup raisins
cup coarsely chopped pecans, dry roasted
1 1/2   teaspoons vanilla extract
  cups stale French bread, cut into cubes
  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

Go to our video page to see Chef Marty Cosgrove show you how to prepare this delicious dish.

Click here
to jump to the
pressure cooker
video page.