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Apple Whole Wheat Bread Pudding

  • 4 cups cubed, stale whole wheat bread
  • 1/3 cup golden raisins
  • 1 1/4 cups milk
  • 1/2 cup apple butter
  • 2 eggs, beaten
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups water
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  • Vanilla ice cream or frozen yogurt

Combine bread and raisins. Mix remaining ingredients except water and ice cream. Pour over bread mixture. Toss and let stand 20 minutes. Spoon into greased 1-quart souffle dish or bowl. Cover dish securely with greased aluminum foil. Place cooking rack or steamer basket and 2 cups of water in 4- or 6-quart Presto® pressure cooker. Place souffle dish on rack or in basket. Close cover securely. Place pressure regular on vent pipe. COOK 25 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm with ice cream.

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