Pressure Cooker Apple Raisin Bread Pudding


5 cups toasted brioche bread (I used 1x Euro Classic 14.1 oz French Brioche loaf cut into 8 thick slices) * 4 tbsp butter * 1/2 cup brown sugar * 2 eggs * 2 tsp pure vanilla * 1 tsp ground cinnamon * 1/2 tsp salt * 1.5 cups heavy cream * 1 gala apple, peeled and cut * 1/2 cup raisins


Preheat the oven to 350 f. Slice the bread into thick slices. Place the bread slices onto the baking sheets and toast for about 15 minutes or until the bread is turning golden brown. Remove the bread from the oven and slice into large cubes. Plug in the pressure cooker. Add 1.5 cups water to the pot. Peel the apple and cut into bite sized chunks. Add the toasted bread cubes to the mixing bowl. Place the butter, brown sugar, eggs, vanilla, ground cinnamon, salt and heavy cream into the medium sized mixing bowl and thoroughly combine. Pour the mixture over the bread cubes and gently combine thoroughly. Spray the casserole dish with nonstick cooking spray. Place the uncooked bread pudding mixture into the casserole dish. Cover with a sheet of aluminum foil. Place the casserole dish onto the silicone vegetable steamer and place into the pressure cooker. Cook on manual high pressure for 20 minutes. Once the cooking cycle has finished do a quick pressure release. Remove the foil and allow the dish to cool for a few minutes if serving warm, if not let come to room temperature and put into the fridge to chill if serving cold. Serve with whipped cream, ice cream or whatever toppings you like.Enjoy!