What better time of the year than now to enjoy fresh cranberries and rich chocolate in a creamy bread pudding!

Ingredients:

2 teaspoons unsalted butter
4 cups challah or other egg bread, trimmed, cut into cubes
1 cup fresh cranberries
2 ounces milk or dark chocolate, chopped
3 eggs
1 1/2 cups plain soymilk
2 teaspoons vanilla extract
1 teaspoon cinnamon, extract
1/4 teaspoon nutmeg
1/3 cup toasted, chopped pecans
1 tablespoon packed brown sugar

Sauce
1/4 cup granulated sugar
2 tablespoons light-colored corn syrup
2 tablespoons unsalted butter
2 tablespoons brandy

Directions:

1. Grease an 8-inch round baking casserole (1.5 quart) with butter; set aside. To prepare a foil strip to lower casserole dish into the cooker; cut off a 20-inch long piece of heavy duty aluminum foil. Double it twice lengthwise to create a long strip.
2. In 5 qt. or larger pressure cooker, pour 1 cup water and place trivet on bottom of cooker.
3. Combine in large bowl bread cubes, cranberries, and chocolate. In separate bowl whisk eggs, soymilk, vanilla extract, 1/2 teaspoon cinnamon, and nutmeg. Pour over bread; stir to combine. Pour mixture into prepared casserole. Mix to combine pecans, brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over top of pudding.
4. Cover casserole with sheet of aluminum foil; secure foil cover with a thick rubber band before placing it into pressure cooker. Center casserole on foil strip and lower onto trivet. Lock lid in place; bring pressure to second red ring over medium-high heat. Adjust heat to stabilize pressure at second red ring. Cook 18 minutes.
5. Turn off heat; use natural release method to allow pressure to come down naturally, about 10 minutes. Remove lid, tilting it away from you to allow steam to escape. Carefully lift out casserole with aid of foil strip to keep warm until ready to serve; keep foil cover over pudding.
6. To prepare sauce, combine sugar, corn syrup, and butter in small saucepan over medium heat. Bring to a simmer, cook 1 minute whisking constantly. Remove from heat, whisk in brandy. Serve about 1 tablespoon sauce over each serving of warm bread pudding.

Notes:

Nutrition information per serving: 200 Calories, 10 g Total Fat, 3 g Saturated Fat, 0 g Trans Fat, 85 mg Cholesterol, 170 mg Sodium, 21 g Carbohydrate, 2 g Dietary Fiber, 10 g Sugars, 6 g Protein

Timesaving "Pressure-less" Holiday Tips:

Assemble bread pudding 1-2 days before serving and refrigerate.

After preparing Fruit Scented Gravy, wash pressure cooker and lower casserole in. Set timer and cook bread pudding while you are enjoying your holiday meal. Since bread pudding is best served warm, this recipe will come straight from the cooker to your table for best enjoyment.