Chocolaty Chocolate Chip Bread Pudding, from your Pressure Cooker!
Besides the benefits of an electric pressure cooker, this post is about a chocolatey, creamy, frugal and easy dessert. I have been working on more desserts using eggs and custard is the definite star of the show. Once I learned the pot in pot method, I was on my way to great custards in no time flat. The beauty of these desserts is minimal hands-on time, a quick-cooking time, a brief cooling and finally chilling in the refrigerator. Leaving you free to go about your day and having a great dessert for the family or even just yourself. This Chocolate and Chocolate Chip Bread Pudding is company-worthy, so count on it when you have guests over...
|Chocolaty Chocolate Chip Bread Pudding.|
Chocolaty Chocolate Chip Bread Pudding
adapted from: How to make Custard in your Pressure Cooker!
a pressure cooker recipe
1/2 c sugar
2 T cocoa
1 t vanilla
dash of salt
1 12 oz can of evaporated milk, with enough milk or half and half added for 2 cups of liquid
3 slices bread, torn into small pieces
1/3 c chocolate chips
In a 1 1/2 quart bowl (heat-safe, this bowl will go into your pressure cooker) combine the sugar and the cocoa powder. Beat in eggs, salt and vanilla. Gently stir in the milk mixture.
Stir in the bread pieces, making sure that the bread is coated with the milk.
Gently scatter the chocolate chips over the top. Cover the bowl with foil, pressing firmly around the rim. Place 1 1/2 c water in the pressure cooker pan, sit a trivet in the bottom.
Gently lower the foil-covered bowl onto the trivet.
Secure the lid, and cook for 9 minutes, immediately release pressure and let the filled cooker sit for 10 minutes.
Remove the lid, carefully remove the bowl, let cool before refrigerating.
Serve chilled with whipped cream.
You may also enjoy these other Pressure Cooker Desserts!
Custard Bread Pudding.
Old Fashioned Custard.
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