*  Exported from  MasterCook  *

             Chocolate Kahlua Bread Pudding (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter -- up to 3 tb
                        Additional butter -- to grease
                        - souffle dish
  12      sl            Bread (1/2") -- * see note
   1 2/3  c             Milk
     1/2  c             Kahlua
   4      lg            eggs -- lightly beaten
   6      oz            Excellent quality dark
                        - chocolate (2 bars) --
                        - * see note

* Use wholewheat, white, Italian, or French bread, left out 12 to 24
  hours to dry.

* Coarsely chopped, preferable Lindt Excellence or Swiss Dark with
  Broke Hazelnuts.

Generously butter a 5-cup souffle dish or suitable alternative. Set
aside. Cut a piece of aluminum foil 2x1' and double it twice
lengthwise to create a strip for moving the pudding dish to and from
the cooker. Set aside.

Butter the bread and cut each slice into 2 to 3 pieces. Arrange 1/3rd
of the bread on the bottom of the souffle dish.

In a food processor or with a whisk, combine the milk, Kahlua, and
eggs, and pour 1/3rd of this mixture over the bread, turning the
bread pieces over so that they thoroughly absorb the liquid.
Distribute 1/3rd of the chocolate on top of the bread-milk mixture.
Repeat layering the bread, liquid, and chocolate in this manner
2 more times, or until the dish is 7/8ths full, (Be sure to finish
with a chocolate layer.) Cover with aluminum foil so that the foil
fits tightly around the sides and tucks under the bottom but allows
some room on top for the pudding to expand. Set the pudding aside for
10 minutes to allow the bread to further soak up liquid, if time
permits.

Set a trivet or steaming rack on the bottom of the cooker. Center the
souffle dish on the aluminum foil strip and carefully lower it into
the cooker. Fold the ends of the strip over the top of the pudding.
Pour in enough water to reach 1/3rd up the sides of the pudding dish.

Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 15 minutes. Let
the pressure drop naturally or use a quick release method. Remove the
lid, tilting it away from you to allow any excess steam to escape.

Let the pudding cool slightly before lifting it from the cooker with
the aid of the foil strip. If you are not serving the pudding
immediately, cut open the foil top and let the pudding remain warm in
the cooker, placing the lid ajar, for up to 1 hour. While the pudding
is still warm, gently spread the top layer of chocolate with a knife
to create a frosting. To serve, scoop out the pudding with a large
spoon.

Yield: 6 Servings


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