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.
Source: Better Homes and Gardens
Gallery
Credit: Andy Lyons
Recipe Summary
Ingredients
Directions
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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.
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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.
Nutrition Facts
Per Serving:
194 calories; fat 4g; cholesterol 2mg; saturated fat 2g; carbohydrates 34g; mono fat 1g; insoluble fiber 2g; sugars 25g; protein 7g; vitamin a 601.1IU; vitamin c 1.7mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 30.6mcg; vitamin b12 0.6mcg; sodium 184mg; potassium 228mg; calcium 98mg; iron 1.5mg.