Mixed Berry 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 extract
1/2 teaspoon	2.5ml	Ground nutmeg
2		Frozen mixed berries
8 cups	1896ml	Cubed (2") Italian or French bread
1 1/2 cups	355ml	Water - for cooking

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 frozen mixed berries.

Place bread cubes in a large bowl. Pour fruit mixture over bread cubes. Toss until bread is well moistened.

Spoon into prepared pan. Cover pan securely 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 or larger pressure cooker, add 1 1/2 cups water and insert trivet. Lower the pan onto the trivet with the prepared foil harness. Close lid and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at the second red ring.

Cook 15 minutes. Remove from heat and allow to release pressure naturally (Natural Release Method).

Remove lid and lift the pan from cooker. Place on wire rack to cool before serving or serve warm if preferred.

This recipe yields 6 to 8 servings.

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

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