Blueberry Bread Pudding

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - melted
1 cup	237ml	Half-and-half
		= (or milk)
1 1/2 cups	297g / 10oz	Sugar
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1 teaspoon	5ml	Vanilla
2 cups	474ml	Blueberries
1/2 teaspoon	2.5ml	Ground nutmeg
8 cups	1896ml	Cubed (2") Italian or French bread
1 1/2 cups	355ml	Water

Recipe Instructions

Butter an 8-inch round baking pan.

Combine butter, half-and-half, sugar, eggs, vanilla and nutmeg in a bowl. Beat until smooth. Stir in blueberries.

Place bread cubes in a large bowl. Pour fruit mixture over bread cubes. Toss until bread is well moistened. Spoon mixture into prepared pan. Cover pan with foil.

Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the pan into and out of the pressure cooker.

In a 5-quart of larger pressure cooker, add water and insert trivet. Lower the pan onto the trivet with the prepared foil harness.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at second red ring. Cook for 15 minutes.

Remove from heat and use Natural Release Method.

Remove lid. Lift pan from cooker and place on wire rack to cool.

This recipe yields 6 to 8 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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