Ingredients
The following ingredients have 4 Servings
- 1 loaf french bread (12 ounces)
- 2 tbsp butter
- 1/4 cup brown sugar (- packed)
- 1 cup eggnog
- 1/2 cup milk
- 2 eggs
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp rum or brandy extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup confectioner’s sugar
- 1-2 tbsp eggnog
Instruction
- Cut the bread into 1″ cubes & place in a large mixing bowl.
- In a smaller bowl, whisk together melted butter, brown sugar, eggnog, milk, eggs, nutmeg, cinnamon, rum/brandy extract & walnuts.
- Pour over the cubed bread & fold until all the pieces are moistened.
- Let the break continue to soak up the liquid while you grease your bundt pan.
- Once greased, transfer bread mixture into the pan.
- Pour water into your pressure cooker pot & then place your trivet in the bottom.
- Cover the pan with foil & then place on top of a trivet.
- Close the lid, set to sealing.
- Pressure cook on manual for 20 minutes.
- While you wait, you can make the glaze by combining the eggnog & confectioner’s sugar together & whisking well. Set aside.
- Once done, do a quick release of the pressure.
- Once it has depressurized & the valve has dropped, remove the lid & carefully pull out the pan.
- Remove the foil.
- If desired, you can place the pan in a 350-degree oven for 5-10 minutes to crisp the top.
- Once done, allow to cool for about 10 minutes before inverting on a serving plate.
- Drizzle with glaze & enjoy with a cup or two of Community® coffee!
