Ginger-amaretto raisin bread pudding (pressure cooked)

 
           Ginger-Amaretto Raisin Bread Pudding (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter (up to 3 tbsp)
                         butter for greasing pudding dish
    7      slices        raisin bread (up to 8 slices) -- * see note
    1 2/3  cups          milk
    4      large         eggs -- lightly beaten
      1/2  cup           Amaretto
    1      teaspoon      ground ginger
           pinch         salt
    1 1/4  cups          dried apricots -- coarsely chopped
           whole         dried apricots -- garnish
 
 serves 6
 
 *leave the raisin bread out 12 to 24 hours to dry
 
 Generously butter a 5 -cup souffle dish or suitable alternative.  Set aside.  C
 ut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice leng
 thwise to create a strip for moving the pudding dish to and from the cooker.  S
 et aside. 
 
 Butter the bread and cut each slice into 4 pieces.  Arrange one third of the br
 ead on the bottom of the souffle dish.
 
 In a food processor or with a whisk, combine the milk, eggs, Amaretto, ginger, 
 and salt, and pour one third of this mixture over the bread, turning the bread 
 pieces over so that they thoroughly absorb the liquid.  Distribute one third of
  the chopped apricots on top of the bread-milk mixture.  Repeat layering the br
 ead, liquid, and apricots in this manner two more times, or until the dish is s
 even-eighths full.  Place the reserved whole apricots on the top of the pudding
 .  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 liqu
 id, 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 t
 he ends of the strip over the top of the pudding.  Pour in enough water to reac
 h one third up the sides of the pudding dish.
 
 Lock the lid in place and over high heat bring to high pressure.  Adjust heat t
 o maintain high pressure, and cook for 15 minutes.  Let the pressure drop natur
 ally for 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, you may cut a
  few slits in the foil top and let it remain war in the cooker, placing the lid
  ajar, for up to one hour.  To serve, scoop out the pudding with a large spoon.
 
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