Bread Pudding with Wild Turkey Sauce Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Bread Pudding With Wild Turkey Sauce Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

VANILLA BREAD PUDDING:

  • 6 to 7 cups cubed stale French bread, crusts removed
  • 2 cups half-and-half
  • ½ cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • 3 large eggs
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons vanilla extract
  • 1 tablespoon cold unsalted butter, cut into little pieces
  • 2 cups water

WILD TURKEY SAUCE:

  • ½ cup (1 stick) unsalted butter
  • 1½ cups confectioners’ sugar
  • 1/3 cup heavy cream
  • ¼ cup Wild Turkey bourbon, or to taste

Method

  1. Butter or coat with butter-flavored cooking spray a 2-quart (8-cup) souffle dish that fits comfortably in a 6- to 8- quart pressure cooker with an inch of space all the way around the edge
  2. Place the bread in the dish
  3. In a large bowl, whisk the milk, sugars, eggs, melted butter, spices, and vanilla together until smooth
  4. Pour it over the bread
  5. Let the mixture stand at room temperature for 15 minutes
  6. Push down the bread to evenly moisten it
  7. Dot the top with the bits of cold butter
  8. Cover the dish with foil, leaving some room for expansion, and tuck the foil underneath a bit
  9. Place a trivet in the pressure cooker
  10. Add the water
  11. If you wish, construct a foil sling to help in removing the dish from the pressure cooker when the pudding is done: Tear two pieces of foil about 18 inches long
  12. Fold each piece lengthwise toward the center and fold the sides in again to create two long foil strips
  13. Arrange the straps crosswise on top of the cooker
  14. Place the dish in the pressure cooker on top of the foil strips, making sure the ends of all four extend over the top of the dish
  15. Fold the strips over the top
  16. Close and lock the lid
  17. Set the burner heat to high
  18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  19. Set a timer to cook for 20 minutes
  20. Make the Wild Turkey Sauce
  21. Place the butter and confectioners’ sugar in a medium saucepan over medium heat and melt the butter
  22. Beat with an immersion blender or whisk until smooth; beat in the cream
  23. Remove from the heat and slowly beat in the bourbon to taste
  24. The sauce will thicken as it cools

Makes 1 cup

  1. Remove the pot from the heat
  2. Open the cooker with the Natural Release method; let stand for 15 minutes
  3. Be careful of the steam as you remove the lid
  4. Remove the souffle dish from the pressure cooker, using the foil handles to carefully lift it out, and place on a wire rack
  5. Loosen the foil
  6. A toothpick or cake tester inserted into the center of the pudding, which will be puffed, will come out clean
  7. Let the pudding cool before serving warm or at room temperature with the warm whiskey sauce
  8. Banana-Vanilla Bread Pudding: Peel and cut 2 firm-ripe bananas into ½-inch-thick slices
  9. Layer them in the souffle dish with the bread cubes, having the top layer be bread
  10. Proceed as directed
  11. Blueberry-Vanilla Bread Pudding: Toss 2 cups fresh blueberries with the bread cubes
  12. Proceed as directed

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