Pressure Cooker Raisin Bread Pudding

Pressure Cooker Raisin Bread Pudding


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This bread pudding is made fast with a pressure cooker. Try this new twist on a classic sweet dessert recipe.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

3-5 servings


  • 3 eggs, separated
  • 2 C. heavy cream, hot
  • 6-7 slices bread, cubed (day old, if possible)
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1 tsp. vanilla extract
  • 2 Tbs. prepared coffee
  • 1/2 C. sugar
  • 1/4 C. raisins

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Place 2 C. of water in the pressure cooker and place a rack at the bottom so no water gets into the pan. Mix the yolks with the sugar until they are well combined. In another bowl, beat the egg whites until the peaks are stiff.  Fold gently into the bread and cream with the remaining ingredients. Bake in a 7 inch springform pan. Place the springform pan in the bottom of the pressure cooker on top of the rack. Cook 15 minutes at 15 pounds pressure. Let pressure drop of its own accord. Serve up when cool and enjoy. 

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