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
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; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 2 mg cholesterol; 184 mg sodium. 228 mg potassium; 34 g carbohydrates; 2 g fiber; 25 g sugar; 7 g protein; 0 g trans fatty acid; 601 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 31 mcg folate; 1 mcg vitamin b12; 98 mg calcium; 2 mg iron;