Pressure Cooker Cranberry Bread Pudding Channel the flavors of your favorite cranberry sauce recipe in this pressure cooker bread pudding recipe. Dried fruit plumps up perfectly and adds just enough sweetness to this cranberry bread pudding. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 5, 2018 Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 25 mins Stand Time: 30 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 beaten eggs 2 cup milk ½ cup granulated sugar 1 teaspoon vanilla 3 cup dry bread cubes* ⅓ cup dried cranberries, dried cherries, or raisins 1 ½ cup water 1 recipe Bourbon Sauce or whipped cream (optional) ⅓ cup chopped pecans or walnuts (optional) Bourbon Sauce ¼ cup margarine or butter ½ cup sugar 1 egg yolk 2 tablespoon water 2 tablespoon bourbon Directions Grease a 1-1/2-quart souffle dish. Tear off two 20x2-inch pieces of heavy foil. Crisscross the strips and place dish in the center. In a bowl beat together the eggs, milk, sugar, and vanilla using a wire whisk. Place bread cubes and dried cranberries in prepared dish. Pour egg mixture over bread mixture and cover with foil. Place rack and 1-1/2 cups water in a 4- or 6-quart pressure cooker. Bringing up the foil strips, lift the ends of the strips and transfer dish into the cooker. Fold ends of foil strips over the top of the dish. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 25 minutes. Allow pressure to come down naturally. Carefully remove lid. Using foil strips, lift bread pudding out of the cooker. Remove foil. Place on a wire rack and cool 15 minutes. Serve warm or cover and chill up to 24 hours. If desired, serve with Bourbon Sauce or whipped cream and sprinkle with nuts. Makes 6 servings. Bourbon Sauce In a saucepan melt margarine or butter. Remove from heat and stir in sugar. Stir together egg yolk and water. Add to sugar mixture, stirring constantly. Cook and stir over medium-low heat for 4 to 5 minutes or until sugar dissolves and mixture just begins to bubble. Remove from heat. Stir in 2 tablespoons bourbon. Serve warm. Makes about 3/4 cup. * To dry bread cubes, start with about 3-1/2 cups (4-1/2 slices). Spread in a single layer in a shallow baking pan. Bake in a 300 degree F. oven for 10 to 15 minutes or until dry, stirring twice. Or, let stand, loosely covered, at room temperature for 8 to 12 hours. Measure 3 cups. Print Nutrition Facts (per serving) 227 Calories 6g Fat 36g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 227 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 148mg 49% Sodium 186mg 8% Total Carbohydrate 36g 13% Protein 9g Vitamin C 0.6mg 3% Calcium 111.1mg 9% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.