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Pressure Cooker Apple Cinnamon Bread Pudding with Whiskey Caramel Sauce


Ingredients: For the bread pudding:

  • 4 tablespoons melted butter

  • ½ cup brown sugar

  • 1 teaspoon vanilla

  • ½ teaspoon cinnamon

  • 1/4 teaspoon salt

  • 5 eggs

  • 3 cups heavy cream

  • 1 apple, diced

  • ¼ cup golden raisins

  • 1/4 cup pecans, chopped

  • 12 oz stale bread, cut into 1” pieces

For the whiskey caramel sauce:

  • 2 tablespoons butter

  • 3/4 cup brown sugar

  • 1 teaspoon vanilla

  • ¼ cup corn syrup

  • 2 tablespoons heavy cream

  • 2 tablespoons whiskey

  • ½ teaspoon salt

Directions: For the bread pudding:

  1. In a large bowl, whisk together melted butter, brown sugar, cream, eggs, vanilla, cinnamon and salt.Mix in bread, pecans, apples & raisins. Let sit in refrigerator for 2 hours.

  2. Pour bread pudding into a greased baking dish that fits into your pressure cooker.Cover with foil.Add trivet and one cup of water to bottom of pressure cooker.

  3. Prepare a foil sling and lower bread pudding into the pressure cooker.Bring to high pressure and cook for 20 minutes.Quick release pressure and remove baking dish.

  4. If desired, place under broiler until browned.

For the whiskey caramel sauce:

  1. In a small saucepan, combine brown sugar, corn syrup, heavy cream, whiskey, butter and salt.Cook over medium heat, stirring constantly until sauce comes to a boil.Reduce heat and simmer until sugar is dissolved and sauce is smooth.Stir in vanilla.