Pressure Cooker Chocolate Chip Bread Pudding
Pressure Cooker Chocolate Chip Bread Pudding makes good use of the Whey from Homemade Yogurt, which makes for a delicious and quick breakfast or dessert.
Prep Time15 mins
Cook Time12 mins
Pressure Release10 mins
Total Time27 mins
Servings: 2 servings
In a medium bowl, add Eggs, Milk/Whey, Sugar and Vanilla Extract and Whisk until foamy. Melt Butter with Instant Espresso and add to Egg Mixture. Allow Bread to absorb liquid for 30 minutes. Mix in Chocolate Chips.
Grease 2-3 Ramekins and divide Bread Pudding mixture into Ramekins.
Add water to Pressure Cooker cooking pot and place a Trivet inside of pot. Place Ramekins on Trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 12 minutes. When Beep sounds, do a Quick Release
Calories: 535kcal | Carbohydrates: 58g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 168mg | Sodium: 636mg | Potassium: 280mg | Fiber: 3g | Sugar: 40g | Vitamin A: 370IU | Calcium: 155mg | Iron: 3.4mg