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Bread and Butter Pudding

  • 2 tablespoons butter, softened
  • 5 slices French bread, 1/2-inch thick
  • Ground nutmeg
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 2 cups milk, heated
  • 4 cups water
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  • Raspberry Sauce or Chocolate Sauce (recipes below)

Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart Presto® pressure cooker. Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 4 cups water in 6-quart pressure cooker. Place casserole on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with Raspberry Sauce or Chocolate Sauce.

Raspberry Sauce

  • 1 (10-ounce) package frozen (thawed) raspberries
  • 1/2 cup red currant jelly
  • 1 tablespoon corn starch

Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.

Chocolate Sauce

  • 1/2 cup milk
  • 1/4 cup sugar
  • 5 squares semisweet chocolate
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum, kirsch or any other liqueur (optional)

Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired. Serve warm over bread pudding.

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