* Exported from MasterCook * Fruity Grand Marnier 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 -- for - greasing souffle dish 7 sl Bread (1/2") -- up to 8 sl, - * see note 1 2/3 c Milk 1/3 c Grand Marnier 4 lg Eggs -- lightly beaten 1/4 c Honey 2 ts Grange zest -- grated 1/8 ts Nutmeg -- freshly grated 1 1/2 c Mixed dried fruit -- coarsely - chopped * see note Garnish: 1/4 c Bittersweet chocolate -- - grated -OR- 1 ds Ground cinnamon * Use wholewheat, white, Italian, or French bread, left out 12 to 24 hours to dry. * Dried fruit such as prunes, raisins, apricots, and dates. 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 3 to 4 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, Grand Marnier, eggs, honey, orange zest, and nutmeg, and pour 1/3rd of this mixture over the bread, turning the bread pieces over so that they can thoroughly absorb the liquid. Distribute 1/3rd of the fruit on top. Repeat layering bread, liquid, and fruit in this manner 2 more times, or until the dish is about 7/8ths full. Cover the dish 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 the 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 for a minute or two before lifting the dish from the cooker with aid of the foil strip. If you're not serving immediately, cut a few slits in the foil top and let it remain warm in the cooker, placing the lid ajar, for up to 1 hour. Before serving, dust the top lightly with the cinnamon or grated chocolate. To serve, scoop out the pudding with a large spoon. Yield: 6 Servings - - - - - - - - - - - - - - - - - -