Irish Cream Bread Pudding Pressure Cooker Recipe
Cozy and flavorful pressure cooker dessert with Baileys Irish Cream, perfect for quick and delicious sweet temptations.
Ingredients
Main Ingredients
- 6 cups Stale bread cubed, day or two old
- 2 cups Milk whole milk works best for creamy texture
- 1 cup Baileys Irish Cream for that boozy sweet kick
- 4 large Eggs to bind it all up
- ¾ cup Sugar just enough sweetness to balance the booze
- 1 teaspoon Vanilla extract classic flavor boost
- ½ teaspoon Cinnamon just a hint for warm spice
- ¼ teaspoon Salt to bring everything else out
Instructions
Instructions
- Preheat your pressure cooker or oven to about 350°F if you wanna kinda set the scene before pressure cooking.
- In a large bowl, mix milk, Baileys Irish Cream, eggs, sugar, vanilla, cinnamon, and salt. Whisk it good til it’s blended.
- Add your cubed stale bread to that mix and gently stir, let the bread soak up all that good stuff.
- Grease your baking dish with butter or spray so the pudding won’t stick at the end.
- Pour that soaked bread mix into the greased dish and smooth it out a little.
- Place the dish inside the pressure cooker. Add a cup of water below it to keep that broth depth just right.
- Seal the lid, bring the pressure build up, and cook on high pressure for 25 minutes.
- Let the pressure release slowly for about 10 minutes so the pudding’s tender and soft before you open it up.
Notes
Best served warm with a splash of cream or topped with your favorite ice cream.