Dulce de Leche Bread and Butter Pudding

By by All-Clad
Images
Dulce de Leche Bread and Butter Pudding
Serves
Makes 4 servings
Ingredients
  • 4 slices country white bread, crusts removed
  • 4 teaspoons butter, softened
  • ⅔ cup dulce de leche
  • ½ cup light cream
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups water
Procedure
Spread bread with butter. Cut into small cubes. Set aside.

Combine the remaining ingredients (except the water) in a mixing bowl. Add the bread and let sit 30 minutes, or until it absorbs the dulce de leche mixture.

Lightly coat four small ramekins or custard cups with non-stick cooking spray.

Divide the soaked bread evenly between the ramekins. Cover each ramekin with a square of foil.

Pour the 3 cups of water into the All-Clad 8.4 qt. Pressure Cooker. Place the steaming basket into the pot.

Place covered ramekins in the steaming basket. Close the pressure cooker.

Program 7 minutes into the timer and select prog 2. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.

Remove the basket from the pan. Cool slightly. Remove and discard foil.

Serve warm, drizzled with additional dulce de leche and whipped cream.

Dulce de Leche Bread and Butter Pudding

By by All-Clad
Serves
Makes 4 servings
Ingredients
  • 4 slices country white bread, crusts removed
  • 4 teaspoons butter, softened
  • ⅔ cup dulce de leche
  • ½ cup light cream
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups water
Procedure
Spread bread with butter. Cut into small cubes. Set aside.

Combine the remaining ingredients (except the water) in a mixing bowl. Add the bread and let sit 30 minutes, or until it absorbs the dulce de leche mixture.

Lightly coat four small ramekins or custard cups with non-stick cooking spray.

Divide the soaked bread evenly between the ramekins. Cover each ramekin with a square of foil.

Pour the 3 cups of water into the All-Clad 8.4 qt. Pressure Cooker. Place the steaming basket into the pot.

Place covered ramekins in the steaming basket. Close the pressure cooker.

Program 7 minutes into the timer and select prog 2. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.

Remove the basket from the pan. Cool slightly. Remove and discard foil.

Serve warm, drizzled with additional dulce de leche and whipped cream.