Instant Pot Cranberry Bourbon Bread Pudding

8 servings

Unsalted butter or cooking

spray, to grease the pan 3⁄ cup granulated sugar

4

1 teaspoon kosher salt 1 teaspoon ground

cinnamon

1⁄ teaspoon ground

4

cardamom

13⁄ cups heavy cream, plus 4 more for serving 2 tablespoons bourbon, or

more to taste 2 teaspoons vanilla extract 2 large eggs

2 large egg yolks

12 ounces (8 to 10 cups) cubed stale brioche or challah 3⁄ cup cranberries, fresh or 4 frozen, coarsely chopped Confectioners' sugar, for

serving

A Grease a 7-inch round baking pan with butter or cooking spray. In a large bowl, whisk together the sugar, salt, cinnamon and cardamom. Whisk in the heavy cream, bourbon and vanilla. Whisk in the eggs and yolks one at a time, incorporating each fully before adding the next. Add the bread and cranberries and, using a flexible spatula, stir until the bread absorbs most of the custard. Transfer to the prepared pan and cover with a piece of aluminum foil.

A Add 1 cup of water to the insert of your Instant Pot or multicooker. Use the trivet's handles or an aluminum sling to lower the pudding into the pot. Cover, set the steam valve to PRESSURE (or SEALING) and turn to HIGH. After the cooker reaches high pressure, which takes 5 to 10 minutes, cook for 35 minutes.

A Let the pressure release naturally, 20 to 25 minutes, then take off the lid. Carefully remove the bread pudding from the pot using oven mitts and the trivet handles. Remove the aluminum foil, and if you would like to slice rather than scoop your pudding, run a knife around the edge of the pudding and invert it onto a cooling rack and then right side up onto a serving plate. Serve warm with powdered sugar and a drizzle of heavy cream, or with a brown sugar bourbon glaze.

NOTES: For the glaze, in a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 2⁄ cup of light

3 brown sugar, 1⁄ cup of

4 heavy cream, 2 tablespoons of bourbon, 1⁄

2 teaspoon of vanilla extract and 1⁄ teaspoon of kosher

4 salt. Raise the heat to medium-high and bring to a boil, whisking constantly, until thickened, 3 to 5 minutes. Remove from the heat and let cool slightly. Drizzle the glaze over the bread pudding, then slice and serve.

From cookbook author Jessie Sheehan.