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Bread

Pressure Cooker Bread Pudding

A moist bread pudding made with day‑old bread, raisins, walnuts, orange zest, brown sugar, milk, eggs, vanilla, and water, cooked in a pressure cooker.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Raisin and cinnamon are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,390 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Pressure Cooker Bread Pudding

Time20 minutes

Ingredients

Directions

Prepare

  1. Butter a 1.5 litre (5–6 cup) soufflé dish or bowl that fits loosely into the pressure cooker.

  2. In another bowl combine the bread, raisins, walnuts and orange zest.

  3. In another bowl, mix the brown sugar, salt, cinnamon, milk, eggs and vanilla.

  4. Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish.

  5. Cover the soufflé dish tightly with foil.

Steam

  1. Pour the water into the pressure cooker.

  2. Place the soufflé dish in the pressure cooker steamer basket and lower it into the pressure cooker.

  3. Lock the lid in place, bring to pressure, then lower heat and cook for the suggested time.

  4. Allow pressure to drop using the quick release method or automatic release method and then keep the pressure cooker closed for 20 minutes.

  5. Remove the lid and take out the soufflé dish.

  6. Loosen the foil and cool.

Finish and serve

  1. For more colour, run under the broiler.

  2. Sprinkle with cinnamon and serve warm with whipped cream.

Nutrition, whole recipe (rough)

1001Calories
30 gProtein
29 gFat
154 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Orange + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Walnut + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the custard and set the pudding as they cook, giving it structure.
Bread
Soaks up the milk mixture and forms the soft, absorbent body of the pudding.
Milk
Moistens the bread and forms the custard that sets around it.
Brown sugar
Adds sweetness and molasses flavour, and helps the top brown under the broiler.
Golden raisins
Add pockets of concentrated sweetness and chewy moisture throughout the pudding.

The step that matters

Allow pressure to drop and rest 20 minutes before opening. Rapid release can force liquid out and leave the custard watery or uneven. Keeping the cooker closed lets the eggs finish setting gently in the residual steam.

Swap the orange

How well each one fits the dish's main ingredients (butter, bread, raisin, walnut, sugar, cinnamon, milk):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against butter, bread, raisin, walnut, sugar, cinnamon, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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