• Apricot Chocolate Bread Pudding

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    • 10 slc day-old French bread
    • 1/2 c. raspberry preserves
    • 1/2 c. minced dry apricots
    • 1/2 c. minced bittersweet chocolate
    • 1/2 c. finely-minced hazelnuts
    • 3 x Large eggs
    • 4 c. lowfat milk
    • 1 x vanilla bean
    • 1/4 c. sugar
    • 1 pch salt
    • 1 Tbsp. grated lemon rind
    • 1 c. water


    1. Spread bread with preserves, tear into chunks and layer in a souffle dish with apricots, chocolate and hazelnuts.
    2. Beat Large eggs with lowfat milk. Split vanilla bean lengthwise and scrape seeds into egg mix.
    3. Mix sugar, salt and lemon rind. Add in to lowfat milk mix. Pour proportionately over bread in the souffle dish and cover dish with foil.
    4. Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the dish to and from pressure cooker.
    5. In a 5-qt or possibly larger pressure cooker, add in water and insert trivet. Lower souffle dish in place with foil strip.
    6. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 15 min.
    7. Remove from heat and use Natural Release Method.
    8. Serve hot or possibly chilled.
    9. This recipe yields 4 to 6 servings.

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