Pressure Cooker Cranberry Orange Bread Pudding with Vanilla Bean Grand Marnier Drizzle

For Bread Pudding:

1 loaf of French Bread, cubed and toasted

½ c dried cranberries

2 c whole milk, divided

6 oz white baking chocolate, chopped

3 eggs

½ c sugar

1 T vanilla bean paste

½ t salt

2 t cinnamon

Zest of 2 oranges

For Drizzle:

2 egg yolks

1 T vanilla bean paste

1 t vanilla extract

1/3 c sugar

4 t cornstarch

1 c whole milk

½ c heavy whipping cream

2 T Grand Marnier

DIRECTIONS:

For Bread Pudding:

Place toasted bread in a large bowl with cranberries and toss, then set aside. In a small saucepan heat 1 cup of whole milk and add chopped white chocolate and melt over low heat until combined, whisking to avoid scorching. Remove from heat and set aside. In a medium bowl, whisk eggs together with remaining 1 cup of whole milk, sugar, vanilla bean paste, salt, cinnamon and orange zest. Temper egg mixture with milk and white chocolate mixture and combine together. Then pour egg mixture over bread cubes and cranberries. Let soak for 10 minutes to absorb liquid.

Grease a ½ sized Bundt pan, then scoop bread mixture into pan (I use my hands). Cover tightly with aluminum foil. Make sure insert is in pressure cooker, then add 2 cups of water to insert and place trivet in bottom. Lower pan into pressure cooker using a foil sling. Cook at high pressure for 28 minutes, then use a quick release to release pressure. Carefully remove hot pan from pressure cooker and move to wire rack. Remove foil and run a plastic or silicone spatula around the edge to loosen and then place plate onto pan and invert onto plate. Use caution as the pan will be HOT!

For Vanilla Drizzle:

While bread pudding is cooking make Drizzle. Whisk egg yolks, vanilla bean paste, vanilla, sugar and cornstarch in medium bowl until fully combine and slightly foamy looking. Set aside. Heat milk and cream in a medium saucepan over medium heat for 3-5 minutes until bubbly around edges. Temper egg mixture with hot milk/cream and then combine milk and eggs, whisking constantly for smooth texture. Cook over medium heat until thick and bubbly, stirring constantly. If the sauce gets too thick add more milk or cream. Remove from heat and whisk in Grand Marnier. Drizzle over warm bread pudding and serve.