Bread Pudding in Pressure Cooker

Name: Bread Pudding in Pressure Cooker
Prep time: 35 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 16-10-2019

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.