Title: South Pacific Bread Pudding W/pineapple Sauce
Categories: Dessert Pressure
Yield: 6 Servings

PRESSURE COOKER COOKBOOK
PUDDING
1	cn	16-oz. cream of coconut
1	c	Half and half
3	lg	Eggs; beaten
1/2	c	Butter; melted
3/4	c	Sugar
1 1/2	ts	Rum flavoring
1/4	ts	Grated nutmeg
1	cn	20-oz. pineapple chunks; drained and juice reserved
1 1/4	c	Coconut; toasted
4	c	2" cubes Italian or French bread
1 1/2	c	-Water
PINEAPPLE SAUCE
1/4	c	Butter
3/4	c	Sugar
1	cn	20-oz. crushed pineapple; undrained, plus reserved pineapple
1/2	ts	Orange zest
1	tb	Plus 2 tsp cornstarch; mixed with
1/4	c	Pineapple juice

Butter an 8" round baking pan or steam basket from pressure cooker. If using steam basket, cover outside of basket with foil.

Combine cream of coconut, half and half, eggs, butter, sugar, rum flavoring, and nutmeg in a bowl. Beat thoroughly. Mix in pineapple and 1 cup coconut. Place bread in a lg. bowl. Pour creamed mixture over bread. Toss until bread is well moistened and mixed. Spoon mixture into prepared pan or basket. Pour water into pressure cooker. Place pan into cooker. If using basket, place a metal measuring cup in bottom of cooker and set steam basket, filled with bread pudding, on measuring cup.

Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 12 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Carefully remove pan from cooker and place on wire rack to cool. Sprinkle with remaining coconut. Prepare Pineapple Sauce. Serve pudding warm, or chilled, with sauce. Makes 6 to 8 servings.

Pineapple Sauce - in a saucepan, combine butter, sugar, pineapple, 3 cups pineapple juice, and orange zest. Mix well and bring to boil. Stir cornstarch mixture and add to pineapple mixture. Cook, stirring, until thickened. Great as an ice cream topping, too.

Author - Toula Patsalis

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