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Blueberry Bread Pudding Recipe

by Global Cookbook

Ingredients

1/2 c. butter melted 1 c. half-and-half (or possibly lowfat milk) 1 1/2 c. sugar 2 lrg Large eggs lightly beaten 1 tsp vanilla

2 c. blueberries 1/2 tsp grnd nutmeg 8 c. cubed (2") Italian or possibly French bread 1 1/2 c. water

Directions

1. Butter an 8-inch round baking pan.
2. Combine butter, half-and-half, sugar, Large eggs, vanilla and nutmeg in a bowl. Beat till smooth. Stir in blueberries.
3. Place bread cubes in a large bowl. Pour fruit mix over bread cubes. Toss till bread is well moistened. Spoon mix 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-qt of larger pressure cooker, add in 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 (15 pounds pressure) over high heat. Adjust heat to stabilize at second red ring. Cook for 15 min.
7. Remove from heat and use Natural Release Method.
8. Remove lid. Lift pan from cooker and place on wire rack to cold.
9. This recipe yields 6 to 8 servings.

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