Warranty

36
1. Put the bread pieces, chocolate chips
and dried cherries into a large mixing
bowl. Reserve.
2. Put the remaining ingredients into a
separate mixing bowl. Whisk until well
combined (to the point where the sugar
has dissolved; this can be done by hand,
with a hand mixer or even in a blender).
Pour liquid mixture over the bread mixture.
Stir to fully coat. Cover with plastic wrap
and allow to rest in the refrigerator for a
minimum of 3 hours or up to overnight.
Bring to room temperature before cooking.
3. Lightly coat a 2-quart ceramic baking dish
with melted butter or nonstick cooking
spray. Transfer the soaked bread mixture
to the baking dish. Cover with aluminum
foil that has also been coated with melted
butter or nonstick cooking spray.
4. Put the rack into the cooking pot of the
Cuisinart
®
Pressure Cooker with 3 cups
of water. Cut a piece of aluminum foil
that is about 24 inches long. Fold in half
lengthwise, then fold in half again two
more times to create a strip about 24
inches in length and 2 inches wide to
make a “cradle.” Put the filled baking
dish in the center of the foil strip and then
carefully lift and transfer to the rack in the
cooking pot.
5. Secure the lid and select Low Pressure.
Set the time for 45 minutes. When the
audible beep sounds, allow pressure to
release naturally.
6. When the pressure is released completely,
the red indicator will drop. Remove lid.
Use the foil cradle to carefully lift baking
dish out of the pressure cooker. Transfer
to a cooling rack and remove foil.
Serve warm.
*In place of the milk and cream, you may
substitute non-dairy milk, such as almond or
rice, for the full amount of the milk and cream
Nutritional information per serving:
Calories 339 (43% from fat) • carb. 40g • pro. 8g
fat 16g • sat. fat 9g • chol. 112mg • sod. 246mg
calc. 95mg • fiber 2g