Chocolate Bread Pudding Dried Cherries and Creme Fraiche Pressure Cooker Recipe

Chocolate Bread Pudding Dried Cherries And Creme Fraiche Pressure Cooker Recipe

Ingredients

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

• 2 cups water

CHOCOLATE BREAD PUDDING:

• ½ cup dried sour cherries
• 1/3 cup brandy, Cognac, or Cherry Marnier
• 8 ounces bittersweet chocolate, chopped or broken into pieces, or 11/3 cups chocolate chips
• 1 cup heavy cream
• ½ cup sour cream
• ½ cup granulated sugar
• 3 large eggs, lightly beaten
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 to 5 (½-inch-thick) slices day-old challah egg bread or soft French bread, crusts trimmed and cut in ½-inch cubes to make 4 cups

SWEETENED CREME FRAICHE:

• 1 cup creme fraiche or sour cream
• 1 tablespoon confectioners’ sugar
• ¼ teaspoon vanilla extract

Method

1. Butter 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 a trivet in the pressure cooker
3. Add the water
4. 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
5. Fold each piece lengthwise toward the center and fold the sides in again to create two long foil strips
6. Arrange the strips crosswise on top of the cooker
7. In a small bowl, combine the cherries and brandy
8. Let stand 20 minutes to soften
9. In another small bowl, melt the chocolate in the microwave or in the top of a double boiler over simmering water; stir until smooth
10. In a large bowl, whisk the cream, sour cream, granulated sugar, eggs, cinnamon, and vanilla together until smooth
11. Whisk in the warm chocolate
12. Stir in the bread cubes and cherries with their soaking liquid; let mixture stand at room temperature 15 minutes
13. Pour the mixture into the souffle dish
14. Cover the dish with foil, leaving some room for expansion, and tuck it underneath a bit
15. 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
16. Fold the strips over the top
17. Close and lock the lid
18. Set the burner heat to high
19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
20. Set a timer to cook for 20 minutes
21. Remove the pot from the heat
22. Open with the Natural Release method; let stand for 15 minutes
23. Be careful of the steam as you remove the lid
24. Remove the dish from the pressure cooker, using the foil handles to carefully lift it out, and place on a wire rack
25. Loosen the foil
26. A toothpick or cake tester inserted into the center of the firm pudding should come out clean
27. In a small bowl, whisk the creme fraiche, confectioners’ sugar, and vanilla together until smooth and soft peaks form
28. Serve the bread pudding warm with a spoonful of the sweetened creme fraiche on top

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