Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Fruity Grand Marnier Bread Pudding (Pressure Cooked)

  3. Recipe By : Cooking Under Pressure, copyright 1989

  4. 1 Preparation Time :

  5. Categories : Desserts

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 tablespoons butter (up to 3 tbsp)

  8. butter for greasing souffle dish

  9. 7 1/2 thick bread slices (up to 8) --see note

  10. 1 2/3 cups milk

  11. 1/3 cup Grand Marnier

  12. 4 large eggs -- lightly beaten

  13. 1/4 cup honey

  14. 2 teaspoons grated orange zest

  15. 1/8 teaspoon freshly grated nutmeg

  16. 1 1/2 cups coarsely chopped mixed dried fruit --see note

  17. **garnish**

  18. 1/4 cup grated bittersweet chocolate

  19. or dash ground cinnamon

  20. 6 *use wholewheat, white, Italian, or French bread, left out

  21. 12 to 24 hours to d

  22. ry

  23. *dried fruit such as prunes, raisins, apricots, and dates

  24. Generously butter a 5-cup souffle dish or suitable alternative. Set aside. Cu

  25. 2 feet long by

  26. 1 food wide and double it twice lengt

  27. hwise to create a strip for moving the pudding dish to and from the cooker. Se

  28. t aside.

  29. 3 to 4 pieces. Arrange one third of t

  30. he bread on the bottom of the souffle dish.

  31. In a food processor or with a whisk, combine the milk, Grand Marnier, eggs, hon

  32. ey, orange zest, and nutmeg, and pour one third of this mixture over the bread,

  33. turning the bread pieces over so that they can thoroughly absorb the liquid. Distribute one third of the fruit on top. Repeat layering bread, liquid, and f

  34. ruit in this manner two more times, or until the dish is about seven-eighths fu

  35. ll. Cover the dish with aluminum foil so that the foil fits tightly around the

  36. sides and tucks under the bottom but allows some room on top for the pudding t

  37. o expand. Set the pudding aside for 10 minutes to allow the bread to further s

  38. oak up the liquid, if time permits.

  39. Set a trivet or steaming rack on the bottom of the cooker. Center the souffle dish on the aluminum foil strip and carefully lower it into the cooker. Fold t

  40. he ends of the strip over the top of the pudding. Pour in enough water to reac

  41. h one third up the sides of the pudding dish.

  42. Lock the lid in place and over high heat bring to high pressure. Adjust heat t

  43. o maintain high pressure, and cook for 15 minutes. Let the pressure drop natur

  44. ally or use a quick release method. Remove the lid, tilting it away from you t

  45. o allow any excess steam to escape. Let the pudding cool for a minute or two b

  46. efore lifting the dish from the cooker with aid of the foil strip. If you're n

  47. ot serving immediately, cut a few slits in the foil top and let it remain warm in the cooker, placing the lid ajar, for up to an hour. Before serving, dust t

  48. he top lightly with the cinnamon or grated chocolate. to serve, scoop out the pudding with a large spoon. - - - - - - - - - - - - - - - - - -


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