Pressure Cooker Creamy Spanish Cardamom-Orange Spice Bread Pudding
A decadent, aromatic dessert that transforms stale bread into a lush, custardy pudding infused with warm cardamom, bright orange zest, and Spanish spice. The pressure cooker ensures a perfectly creamy texture in a fraction of the time, making it an impressive yet easy make-ahead treat.
Ingredients
Ingredients
- 8 cups stale French bread cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs lightly beaten
- 3/4 cup granulated sugar
- 2 tbsp orange zest freshly grated
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup raisins optional, or substitute dried cranberries
- 1 tbsp unsalted butter for greasing
Notes
Storage: Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. Make-Ahead: Assemble the bread pudding up to a day in advance, cover, and refrigerate before cooking. You may need to add 5 extra minutes to the pressure cooking time if starting from cold. Substitutions: Use gluten-free bread for a gluten-free version. Dairy-free: Substitute with full-fat coconut milk and a plant-based cream. For a richer flavor, add a pinch of saffron threads to the custard. Serving Suggestion: Serve with a dollop of whipped cream or a drizzle of orange caramel sauce.