Bread Pudding
3 cup Brioche, cubed
2 cup Half & half
0.5 teaspoon Vanilla
0.75 cup sugar
2 tablespoon butter, softened
0.75 cup Cranberries
0.25 cup raisins
1 lime zest
2 cup warm water
6 inch baking dish
Directions
1. Coat interior of baking dish with butter.
2. In a medium bowl, mix eggs, cranberries, raisins, lime zest, sugar, half & half, and vanilla extract. Soak cubed brioche in egg mixture for 10 minutes.
3. Pour mixture and soaked brioche into a buttered 6-inch baking dish and cover with foil.
4. Place the Inner Pot into the Pressure Cooker. Set the Wire Rack in the Inner Pot. Pour 2 cups of warm water into the Inner Pot of the Pressure Cooker. Place the baking dish on the rack inside the Pressure Cooker.
5. Secure the Lid on the Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Press the Rice/Risotto button. Then Cook Time Selector to set for 18 minutes.
6. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
7. Carefully remove the pudding from the Pressure Cooker.
8. Let cool before serving.