Did Someone Say Cranberry and Grand Marnier?
Do you have cranberries on the brain? Did you buy and Instant Pot on Black Friday or Cyber Monday?
Well, I have the recipe for you.
It's a bread pudding in your pressure cooker. Now, I have to be honest with you, my husband is not a fan of really gooey bread pudding. He likes his a little more "set". This recipe was built for him in mind, so it's more firm. Delicious, but firm in it's texture. I love the flavors of cranberry, orange and vanilla bean. And how can you go wrong pairing this with a beautiful drizzle made with Grand Marnier? Swoon.
Pair with a vanilla bean ice cream... hurt me! Indulge and enjoy!
-MamaFin
Pressure Cooker Cranberry Orange Bread Pudding with Vanilla Bean Grand Marnier Drizzle
INGREDIENTS:
For Bread Pudding:
1 loaf of
French Bread, cubed and toasted
½ c dried
cranberries
2 c whole milk,
divided
6 oz white
baking chocolate, chopped
3 eggs
½ c sugar
1 T vanilla
bean paste
½ t salt
2 t cinnamon
Zest of 2
oranges
For Drizzle:
2 egg
yolks
1 T
vanilla bean paste
1 t
vanilla extract
1/3 c
sugar
4 t
cornstarch
1 c
whole milk
½ c
heavy whipping cream
2 T
Grand Marnier
DIRECTIONS:
For Bread Pudding:
Place toasted bread in a large bowl with cranberries and
toss, then set aside. In a small
saucepan heat 1 cup of whole milk and add chopped white chocolate and melt over
low heat until combined, whisking to avoid scorching. Remove from heat and set aside. In a medium bowl, whisk eggs together with remaining
1 cup of whole milk, sugar, vanilla bean paste, salt, cinnamon and orange zest. Temper egg mixture with milk and white
chocolate mixture and combine together.
Then pour egg mixture over bread cubes and cranberries. Let soak for 10 minutes to absorb liquid.
Grease a ½ sized Bundt pan, then scoop bread mixture into
pan (I use my hands). Cover tightly with
aluminum foil. Make sure insert is in
pressure cooker, then add 2 cups of water to insert and place trivet in
bottom. Lower pan into pressure cooker
using a foil sling. Cook at high
pressure for 28 minutes, then use a quick release to release pressure. Carefully remove hot pan from pressure cooker
and move to wire rack. Remove foil and
run a plastic or silicone spatula around the edge to loosen and then place
plate onto pan and invert onto plate.
Use caution as the pan will be HOT!
For Vanilla Drizzle:
While bread pudding is cooking make Drizzle. Whisk egg yolks, vanilla bean paste, vanilla,
sugar and cornstarch in medium bowl until fully combine and slightly foamy
looking. Set aside. Heat milk and cream in a medium saucepan over
medium heat for 3-5 minutes until bubbly around edges. Temper egg mixture with hot milk/cream and
then combine milk and eggs, whisking constantly for smooth texture. Cook over medium heat until thick and bubbly,
stirring constantly. If the sauce gets
too thick add more milk or cream. Remove
from heat and whisk in Grand Marnier.
Drizzle over warm bread pudding and serve.
Comments
Post a Comment