Recipes and Cooking Pressure Cooker Chocolate-Cherry Bread Pudding Bread pudding dessert are a perfect dessert idea for chilly nights and thanks to your pressure cooker, you can whip this one up with just 15 minutes of cook time. It's the cooling time that's torture, but the pressure cooker dessert is worth the wait. 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 Published on February 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 15 mins Cool Time: 30 mins Bring To Pressure Time: 13 mins Total Time: 1 hrs 23 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup fat-free milk ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten ¼ cup granulated sugar ¼ teaspoon almond extract ⅛ teaspoon salt 3 cup dried whole wheat bread cubes* 2 ounce bittersweet chocolate, chopped ⅓ cup dried tart cherries 1 cup warm water 3 tablespoon powdered sugar 2 tablespoon low-fat Greek yogurt 3 tablespoon sliced almonds, toasted** (optional) Directions Lightly coat a 1-qt. round ceramaic or glass baking dish with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. In a large bowl combine the next five ingredients (through salt). Stir in bread cubes, chocolate, and cherries. Pour into prepared dish; cover with foil. Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add the warm water to pot. Use foil strips to lower dish to steam rack. Lock lid in place. Set an electric cooker on high to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain a steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure. Release any remaining pressure. Use foil strips to lift dish out of cooker. Cool, uncovered, on a wire rack 30 minutes. Meanwhile, for icing, in a bowl stir together powdered sugar and yogurt. Drizzle bread pudding with icing and, if desired, sprinkle with almonds. * To make dried bread cubes, preheat oven to 300°F. Spread bread cubes in a single layer in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dried, stirring twice; cool. ** To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, watching carefully and stirring once or twice. Rate it Print Nutrition Facts (per serving) 194 Calories 4g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 194 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 2mg 1% Sodium 184mg 8% Total Carbohydrate 34g 12% Total Sugars 25g Protein 7g Vitamin C 1.7mg 9% Calcium 98mg 8% Iron 1.5mg 8% Potassium 228mg 5% Folate, total 30.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *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.