CHERRY CHOCOLATE-CHIP BREAD PUDDING

Cuisinart original

This can be prepared a day in advance and then cooked while you and your family are eating dinner, making it a quick way to have a fresh dessert on a weeknight.

Ingredients

1 pound challah bread, cut into 1-inch pieces

¾ cup chocolate chips

¾ cup dried cherries

4 large eggs

¼ cup granulated sugar

¼ teaspoon kosher salt

2 cups whole milk*

1 cup heavy cream*

1 teaspoon pure vanilla extract

Melted butter or nonstick cooking spray


Nutritional information

Nutritional information per serving (based on 12 servings):

Calories 339 (43% from fat) | carb. 40g | pro.8g | fat 16g | sat. fat 9g | chol. 112mg | sod. 246mg | calc. 95mg | fiber 2g

Instructions

1. Put the bread pieces, chocolate chips and dried cherries into a large mixing bowl. Reserve.

2. Put the remaining ingredients into a separate mixing bowl. Whisk until well combined (to the point where the sugar has dissolved; this can be done by hand, with a hand mixer or even in a blender). Pour liquid mixture over the bread mixture. Stir to fully coat. Cover with plastic wrap and allow to rest in the refrigerator for a minimum of 3 hours or up to overnight. Bring to room temperature before cooking.

3. Lightly coat a 2-quart ceramic baking dish with melted butter or nonstick cooking spray.  Transfer the soaked bread mixture to the pan. Cover with aluminum foil that has also been coated with melted butter or nonstick cooking spray.

4. Put 3 cups of water into the Cuisinart Pressure Cooker.  Cut a piece of aluminum foil that is about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle.” Put the filled baking dish in the center of the foil strip and then carefully lift and transfer to the cooking pot.

5. Secure the lid and select Low pressure. Put the pressure cooker over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain pressure** and set a timer for 45 minutes.

6. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid. Use the foil cradle to carefully lift baking dish out of the pressure cooker. Transfer to a cooling rack and remove foil. Serve warm.

* In place of the milk and cream, you may substitute non-dairy milk, such as almond or rice, for the full amount of the milk and cream.

** Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.