RECIPES
66
MICHY’S BREAD PUDDING
Serves: 6
Pressure Cooking Time: 33 minutes
½ cup raisins
Grated zest of 1 orange
1 cup dark rum
2 cups heavy cream
¾ cup sugar
5 large egg yolks, at room temperature
1 tablespoon vanilla extract
4 cups diced soft challah, brioche, or white bread
(remove crusts before dicing)
4 ounces good quality, semisweet chocolate, chopped
Put the raisins and orange zest in a small bowl. Add the rum and let the raisins
and zest soak, covered, in the refrigerator for 24 hours, or up to 1 week.
Put the cream and ¼ cup of the sugar, into a small saucepan and bring to a
simmer. Cook, stirring, until the sugar has dissolved. Meanwhile, whisk the egg
yolks, remaining ½ cup of sugar, and vanilla together well in a large mixing bowl.
Whisk one-third of the warm cream mixture into the egg mixture, a little at a
time to avoid scrambling the eggs. Whisk in the rest of the cream mixture all at
once. Add the bread to the bowl and stir to soak it with the custard. Spray some
nonstick oil onto a 6-cup baking dish that fits comfortably into your multi-cooker.
Drain the raisins, reserving the rum. Add the chocolate, raisins, and a tablespoon
of the rum to the bread mixture and mix well.
Pour the bread mixture into the prepared dish. Cover the dish with foil so that
no water can get in. Pour 2 cups of water into the bottom of the multi-cooker
and place the baking dish on a rack or steamer basket of the cooker. Close and
secure cover and bring to pressure on high heat and cook for 33 minutes. Turn
unit off and allow to cool until the pressure is reduced. Remove baking dish
carefully and remove foil. Serve warm.
