How to Make Bread Pudding in the Pressure Cooker
1 small loaf of cinnamon bread or 1 loaf of slightly stale bread (add ¾ cups of sugar and 1 tsp ground cinnamon if not using cinnamon bread)
28 ounces of evaporated milk
2 tsp vanilla extract
1 tbsp pumpkin pie spice
2 tbsp butter
For the Drizzle Topping:
4 tbsp butter
¼ cup brown sugar
1 tsp vanilla extract
Cut the bread into chunks and place into a large bowl.
In a separate bowl, mix evaporated milk, eggs, vanilla, and pumpkin pie spice. Pour over the bread and mix thoroughly. Cover and let soak in the fridge for an hour.
When the bread is done soaking, spray an 8-inch baking pan with cooking spray and pour in the bread mixture. Cover with foil.
Place the rack inside your pressure cooker and add ¾ cup of water. Place the baking pan on the rack and lock the pressure cooker lid.
Cook on high pressure for 25 minutes. When the pressure cooker beeps, let the pressure release naturally while you prepare the drizzle.
Place a pot on medium heat on the stove. Add butter, brown sugar and vanilla and cook and stir until melted and thickened (about 5 minutes).
Use the quick release to release any remaining pressure before opening the pressure cooker. Remove the baking pan and cut the bread pudding into 4-6 slices. Drizzle the sauce over each and enjoy!