*  Exported from  MasterCook  *
 
            Fruity Grand Marnier Bread Pudding (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter (up to 3 tbsp)
                         butter for greasing souffle dish
    7      1/2 thick    bread slices (up to 8) -- * see note
    1 2/3  cups          milk
      1/3  cup           Grand Marnier
    4      large         eggs -- lightly beaten
      1/4  cup           honey
    2      teaspoons     grated orange zest
      1/8  teaspoon      freshly grated nutmeg
    1 1/2  cups          coarsely chopped mixed dried fruit -- * see note
                         ***garnish***
      1/4  cup           grated bittersweet chocolate
                         or
           dash          ground cinnamon
 
 serves 6
 
 *use wholewheat, white,  Italian, or French bread, left out 12 to 24 hours to d
 ry
 *dried fruit such as prunes, raisins, apricots, and dates
 
 Generously butter a 5-cup souffle dish or suitable alternative.  Set aside.  Cu
 t a piece of aluminum foil 2 feet long by 1 food wide and double it twice lengt
 hwise to create a strip for moving the pudding dish to and from the cooker.  Se
 t aside.
 
 butter the bread and cut each slice into 3 to 4 pieces.  Arrange one third of t
 he bread on the bottom of the souffle dish.
 
 In a food processor or with a whisk, combine the milk, Grand Marnier, eggs, hon
 ey, orange zest, and nutmeg, and pour one third of this mixture over the bread,
  turning the bread pieces over so that they can thoroughly absorb the liquid.  
 Distribute one third of the fruit on top.  Repeat layering bread, liquid, and f
 ruit in this manner two more times, or until the dish is about seven-eighths fu
 ll.  Cover the dish with aluminum foil so that the foil fits tightly around the
  sides and tucks under the bottom but allows some room on top for the pudding t
 o expand.  Set the pudding aside for 10 minutes to allow the bread to further s
 oak up the liquid, if time permits.
 
 Set a trivet or steaming rack on the bottom of the cooker.  Center the souffle 
 dish on the aluminum foil strip and carefully lower it into the cooker.  Fold t
 he ends of the strip over the top of the pudding.  Pour in enough water to reac
 h one third up the sides of the pudding dish.
 
 Lock the lid in place and over high heat bring to high pressure.  Adjust heat t
 o maintain high pressure, and cook for 15 minutes.  Let the pressure drop natur
 ally or use a quick release method.  Remove the lid, tilting it away from you t
 o allow any excess steam to escape.  Let the pudding cool for a minute or two b
 efore lifting the dish from the cooker with aid of the foil strip.  If you're n
 ot serving immediately, cut a few slits in the foil top and let it remain warm 
 in the cooker, placing the lid ajar, for up to an hour.  Before serving, dust t
 he top lightly with the cinnamon or grated chocolate.  to serve, scoop out the 
 pudding with a large spoon.
 
 
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