If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.
- Line a strainer with paper toweling or cheesecloth.
- Add pumpkin and let drain at least 30 minutes.
- Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
- Spread one side of each slice of bread with butter.
- Stack the slices and cut into cubes.
- Place them in the baking dish.
- Whisk the sugar, eggs and egg yolks until light.
- Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
- Pour over bread.
- Gently push the bread into the liquid to moisten it.
- Cover baking pan with aluminum foil so no water can get inside.
- Add 2 cups water to the pressure cooker.
- Put the baking dish in the steamer basket and place in the pressure cooker.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
- Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
- Serve warm or at room temperature.
- Bread pudding can be refrigerated for several days.
- Let stand at room temperature for about 15 minutes before serving.
My first attempt at dessert in my new pressure cooker, and what a success! Loved the flavors of the pumpkin and cinnamon bread ( I used non-raisin-don't like them-but may add some dried cranberries next time). Cooking time was spot on. I replaced half the sugar with Splenda and the brandy with dark rum (it is what I had on hand). Served with a dollop of sugar-free cool whip. Made for My 3-Chefs 2008.