83
Blueberry Bread Pudding
1. Butter an 8-inch round baking pan.
2. Combine butter, half and half, sugar, eggs,
vanilla and nutmeg in a bowl. Beat until smooth.
Stir in blueberries.
3. Place bread cubes in a large bowl. Pour fruit
mixture over bread cubes. Toss until bread is
well moistened. Spoon mixture into prepared
pan. Cover pan with foil.
4. Cut a piece of foil 2 feet by 1 foot and double
it twice lengthwise to create a strip for moving
the pan into and out of the pressure cooker.
5. In a 5-quart of larger pressure cooker, add
water and insert trivet. Lower the pan onto the
trivet with the prepared foil harness.
6. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize at
second red ring. Cook for 15 minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Remove lid. Lift pan from cooker and place on
wire rack to cool.
Makes 6 to 8 servings
Recipe provided by Toula Patsaslis from her book,
The Pressure Cooker Cookbook.
Approximate Nutritional Analysis Per Serving:
425 calories / 6g protein / 61g carbohydrates / 18g fat
2g dietary fiber / 98mg cholesterol / 357mg sodium
*The pudding may be prepared with either fresh or
frozen blueberries. If frozen berries are used, drain
excess liquid after defrosting.
1
/2cup butter, melted
1 cup half and half
or milk
11
/2cups sugar
2 large eggs,
lightly beaten
1 teaspoon vanilla
extract
1
/2teaspoon ground
nutmeg
2 cups blueberries*
8 cups (2-inch cubes)
Italian or French
bread
11
/2cups water
