Ingredients
- 5 cups french bread crumbed in the food processor, day-old
- 5 tablespoons dried blueberries
- 3 tablespoons unsalted butter
- ⅔ cup sugar
- 1⅔ cup whole milk
- 3 extra large eggs, plus 1 yolk
- 1 tablespoon grated orange rind
- 1 cup water (for the pot)
Make it step by step
- Process day-old bread slices to make a rough mix.
- Place in a large bowl.
- Add the blueberries.
- Melt the butter and use some of it to brush the inside of a 1 quart soufflé bowl.
- Toss the remaining butter with the bread and blueberries.
- Combine the sugar, milk, eggs and orange rind, beat well.
- Mix into the bread mixture.
- Let rest a few minutes to drink up the liquid.
- Place into the soufflé bowl.
- Cover the dish with aluminum foil so it fits tightly around the sides, but is loose on top.
- Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the dish to and from the pressure cooker.
- In a 5-7 quart pressure cooker, add the one cup of water and insert the trivet.
- Lower the soufflé dish in place with the foil strip.
- Fold the ends over the dish.
- Lock the lid in place and bring to high pressure.
- Adjust the heat to maintain pressure and cook for 15 minutes.
- Let the pressure drop naturally.
- Serve warm or chilled with the strawberry rhubarb sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.