Apricot Chocolate
Bread Pudding
1. Spread bread with preserves, tear into chunks
and layer in a soufflé dish with apricots,
chocolate and hazelnuts.
2. Beat eggs with milk. Split vanilla bean
lengthwise and scrape seeds into egg mixture.
3. Mix sugar, salt and lemon rind. Add to milk
mixture. Pour evenly over bread in the soufflé
dish and cover dish with foil.
4. Cut a piece of foil 2 feet by 1 foot and double
it twice lengthwise to create a strip for moving
the dish to and from pressure cooker.
5. In a 5-quart or larger pressure cooker, add
water and insert trivet. Lower soufflé dish in
place with foil strip.
6. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 15
minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Serve warm or chilled.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
547 calories / 17g protein / 82g carbohydrates / 19g fat
3g dietary fiber / 119mg cholesterol / 480mg sodium
10 slices day old
French bread
1
/2cup raspberry
preserves
1
/2cup chopped dried
apricots
1
/2cup chopped
bittersweet
chocolate
1
/2cup finely chopped
hazelnuts
3 eggs
4 cups milk
1 vanilla bean
1
/4cup sugar
Pinch salt
1 tablespoon grated
lemon rind
1 cup water
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