INSTANT POT RASPBERRY ORANGE CHALLAH BREAD PUDDING

INGREDIENTS

•  3 large eggs
•  1/3 cup sugar
•  1 teaspoon orange or lemon emulsion or extract (or vanilla)
•  Zest of 1 orange
•  2 cups heavy cream
•  7 cups cubed challa bread (about one loaf cut into 1 to 2-inch cubes)
•  1/4 cup craisins
•  1 cup raspberries
•  2 tablespoons orange juice concentrate

CRÈME ANGLAISE

•  3/4 cup (180 ml) heavy cream
•  1/4 cup (60 ml) milk
•  2 large egg yolks
•  1/3 cup (67 g) sugar
•  1 teaspoon vanilla bean paste or extract

INSTRUCTIONS

1. Spray a 7×3-inch cake pan with nonstick baking spray and set aside.
2. In a large bowl, add the eggs, sugar, extract, orange zest, and concentrate and whisk to combine. Whisk in the heavy cream.
3. Gently stir in the bread cubes and craisins until the wet ingredients are evenly distributed. Gently fold in the raspberries.
4. Pour the mixture into the prepared pan, gently pressing if necessary but don’t smash. (No need to cover the bread pudding with foil.)
5. Pour 1 cup water into the pressure cooker cooking pot and place a trivet in the bottom. Carefully center the pan on a sling and lower the pan onto the trivet.
6. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 30 minutes cook time.
7. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release.
8. When the valve drops, carefully remove the lid. Use an instant read thermometer to check that the center has reached 160°F. (If not, return the lid and pressure cook for a few minutes more.)
9. Use the sling to transfer the pan to a wire rack to cool for at least 10 minutes before serving.
10. To serve, slice into wedges and drizzle with crème anglaise.

PREPARE CRÈME ANGLAISE

1. You can prepare this in the electric pressure cooker if you can adjust your saute temperature. (For example, in the Instant Pot on Saute adjusted to low.) Otherwise, use a small saucepan over medium heat and put this together while the bread pudding is cooking.
2. Whisk the cream and milk. Cook over medium heat until the mixture just begins to boil. Remove from heat.
3. In a medium bowl, whisk the egg yolks and sugar. Whisk in half of the hot milk mixture.
4. Slowly whisk the egg mixture into the remaining milk in the pan and cook over medium heat, stirring constantly, until the sauce comes to a boil. Reduce the heat to low and simmer for about 2 minutes until the sauce thickens slightly.
5. Remove from heat and stir in the vanilla. Set aside to cool slightly before serving.