Cherry Chocolate-Chip Bread Pudding - Cuisinart CPC-600N1 Serie Manual Del Usuario

Set the time for 15 minutes. When the tone
sounds, allow pressure to release naturally.
6. When the pressure is completely released, the
red indicator will drop. Remove lid. Carefully
lift the springform pan out of the pressure
cooker foil cradle. Remove foil and plastic
wrap. If moisture has accumulated on the top,
dab gently with a paper towel to remove. Let
cool to room temperature, then cover and
refrigerate to fully chill. Before serving, remove
from springform pan.
Nutritional information per serving
(based on 8 servings):
Calories 318 (66% from fat) • carb. 21g • pro. 6g
fat 24g • sat. fat 14g • chol. 111mg • sod. 309mg
calc. 10mg • fiber 0g
Cherry Chocolate-Chip
Bread Pudding
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.
Makes 12 servings
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
3 cups water
1. Put the bread pieces, chocolate chips,
and dried cherries into a large mixing bowl.
Reserve.
2. Put the remaining ingredients, through the
vanilla extract, 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
(no wider than 7 inches) with melted butter or
nonstick cooking spray. Transfer the soaked
bread mixture to the baking dish. Cover with
aluminum foil that has also been coated with
melted butter or nonstick cooking spray.
4. Put the rack into the cooking pot of the
Cuisinart Pressure Cooker with 3 cups of
®
water. 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 rack in the
cooking pot.
5. Secure the lid and select Low Pressure.
Set the time for 45 minutes. When the tone
sounds, allow pressure to release naturally.
6. When the pressure is completely released, the
red indicator will drop. 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.
Nutritional information per serving:
Calories 339 (43% from fat) • carb. 40g • pro. 8g
fat 16g • sat. fat 9g • chol. 112mg • sod. 246mg
calc. 95mg • fiber 2g
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