Manual

Whiskey Bread Pudding with White Chocolate Sauce

Preparation time: 10 minutes

Cook Time: 20 minutes

Yield: 6 to 8 servings

3 eggs, lightly beaten

1/3 cup sugar

2 tablespoons whisky or bourbon

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 cups warm milk (105 to 115 F)

6 cups favorite bread, toasted and cubed (about 12 ounces)

½ cup raisins

1 cup white chocolate morsels

½ cup heavy whipping cream

Spray a 6-cup soué dish with cooking spray; set aside.

In a large bowl add eggs, sugar, whiskey, vanilla, cinnamon, and nutmeg; beat until well combined. Add milk and

mix well. Add bread and raisins and toss until well mixed. Pour into the prepared soué dish; cover tightly with foil.

Add 1 ½ cups water to cooking pot and place trivet and steam basket inside. Carefully place the covered soué dish

in the steam basket; close the lid. Select PRESSURE COOK program Level 3 and Time 20 minutes.

Meanwhile, combine chocolate and cream in a microwave-safe bowl. Heat on HIGH for 2 minutes, stirring every

20 seconds until mixture is smooth. Set aside and keep warm.

Once the timer beeps 3 times to indicate the end of cooking, let pressure release naturally on its own (about 10

minutes). Remove the soué dish from the cooking pot and serve pudding warm or at room temperature with the

white chocolate sauce.