Bread Pudding in Pressure Cooker

Comer y Crecer
This bread pudding recipe is ideal for using up any leftover bread at home. Additionally, it is a very easy dessert that does not require an oven, as it is a practical version to make on the stove, using a pressure cooker. With the delicious caramel sauce made from sugar, lemon juice, butter, and cream, it adds an extra touch to enhance its flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 8 panes dulces, varied, from the day before
  • 1 1/2 cups cow's milk
  • 1 1/2 cups sour cream
  • 1 teaspoon vanilla essence
  • 1 teaspoon cinnamon powder
  • 1 teaspoon orange zest
  • 4 eggs
  • 1/2 cups sugar
  • 2 tablespoons butter, melted
  • 1 cup sugar, for the sauce
  • 1/4 cups water, for the sauce
  • 1 tablespoon lime juice, for the sauce
  • 2 tablespoons butter, for the sauce
  • 3/4 cups whipping cream, for the sauce
  • 1 teaspoon vanilla essence, for the sauce
Preparation
15 mins
20 mins
Low
  • Cut the day-old bread into uniform pieces of about 2 cm and place them in a previously greased mold. Set aside.
  • Mix together in a bowl the milk, cream, vanilla, cinnamon, orange zest, egg, sugar, and butter.
  • Add the mixture to the mold with bread and let it soak for 10 minutes. Cover the mold and place it in a pressure cooker, place a rack, and add water up to 1 cm below the mold. Cook for 20 minutes, remove from heat, cool, and unmold. Set aside.
  • For the caramel sauce, in a medium pot over medium heat, add the sugar, water, and lemon juice. Cook until it forms a golden caramel, add the butter, mix, and then add the cream and mix perfectly until the sugar dissolves. Remove from heat and set aside.
  • Serve a piece of pudding, add caramel sauce, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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