Blueberry Orange Bread Pudding With Strawberry Rhubarb Sauce

Directions

1. Process day-old bread slices to make a rough mix. Place in a large bowl. Add in the blueberries. Heat the butter and use some of it to brush the inside of a 1-qt souffle bowl. Toss the remaining butter with the bread and blueberries.
2. Combine the sugar, lowfat milk, Large eggs and orange rind, beat well. Mix into the bread mix. Let rest a few min to drink up the liquid. Place into the souffle bowl. Cover the dish with aluminum foil so it fits tightly around the sides, but is loose on top.
3. 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 the pressure cooker.
4. In a 5- to 7-qt pressure cooker, add in the one c. of water and insert the trivet. Lower the souffle dish in place with the foil strip. Fold the ends over the dish. Lock the lid in place and bring to high pressure. Adjust the heat to maintain pressure and cook for 15 min. Let the pressure drop naturally.
5. Serve hot or possibly chilled with the Strawberry Rhubarb Sauce.
6. Strawberry Rhubarb Sauce: Place the strawberries and rhubarb into the small pressure fry pan. Add in two Tbsp. of sugar to the top of the fruit, don't stir in. Lock the lid in place and bring to pressure. Turn the heat off and let the pressure drop naturally. Open the lid and add in the remaining sugar. Puree the sauce in the processor.
7. This recipe yields 6 servings.