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Old Fashioned Bread Pudding with Caramel Sauce

Source of Recipe

unknown


List of Ingredients

4 slices day old white bread
4 tablespoons unsalted butter
1 cup packed light brown sugar
1 tablespoon brandy
1 1/2 cups half and half
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 pinch salt
2 cups water


Recipe

Butter the bread with 2 tablespoons of butter, then cut into cubes. Put the brown sugar in an even layer at the bottom of a 6 cup baking dish that fits comfortably inside the pressure cooker. Press any lumps from the sugar with the back of spoon. Cut the remaining 2 tablespoons butter into small pieces and dot over the sugar, then sprinkle with brandy. Add the cubed bread but do not stir.

Whisk the half and half with the eggs, egg yolks, vanilla and salt. Pour over the bread, again without stirring. Cover the baking dish with aluminum foil so that no water can get inside. Pour 2 cups water into the bottom of the pressure cooker. Place the baking dish in the steamer basket and add to pan. Close pressure cooker and bring up to medium pressure. Reduce heat to stabilize pressure and cook for 25 minutes. Release pressure and remove baking dish. Pour off any water that has accumulated on top of the foil, then remove foil.