INGREDIENTS
- 2 cups fresh cranberries, washed
- 1/4 cup fresh orange juice
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1/2 cup sugar
- 2 cups whole milk
- 3 eggs, beaten
- Finely grated zest from 1 orange
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 loaf Challah bread, cubed
INSTRUCTIONS
- Bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Cook until the berries have popped and thickened slightly about 5 minutes. (You can also cook the sauce in your pressure cooker using the saute function.) Remove from heat.
- Pour into a buttered 7×3” cake pan, or similar glass or metal baking dish. (Be sure it fits in your pressure cooking pot.)
- In a large bowl, whisk together melted butter and 1/2 cup sugar. Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread. Let rest until the bread absorbs the milk, stirring occasionally.
- Spread bread mixture on top of cranberry sauce in pan. Prepare a foil sling for lifting the dish out of the pressure cooking pot by taking an 18” strip of foil and folding it lengthwise twice.
- Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom. Center the pan on the foil strip and lower it into the pressure cooker.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure. When valve drops carefully remove lid.
- Remove dish from pressure cooking pot. If desired, put dish under the broiler to brown up the top.
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