Chocolate and orange bread pudding

Ingredients

• 2 cups water
• 1 teaspoon butter, for greasing
• 3 large eggs
• ⅓ cup granulated sugar, plus 1 tablespoon
• ½ cup whole or 2 percent milk
• ¾ cup heavy cream or half-and-half
• Grated zest of 1 orange
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon almond extract
• Pinch table salt
• 3½ cups (¾-inch cubes) stale French bread
• 3 ounces high-quality dark or semisweet chocolate, cut into small pieces

Procedure

1. Pour the water into the inner pot and insert the trivet.
2. Grease a 6- to 7-inch soufflé or baking dish with the butter.
3. In a large bowl, whisk together the eggs and ⅓ cup of sugar 4. until well mixed. Add the milk, cream, orange zest and juice, almond extract, and salt. Mix well.
4. Add the bread and toss until all the cubes are coated. Let 5. sit for 5 minutes, stirring once or twice.
5. Add the chocolate and mix. Pour the mixture into the 6. soufflé dish, pressing down if needed to fit. Sprinkle the 6. top with the remaining 1 tablespoon of sugar.
6. Place the dish on the trivet. Secure the lid. Select Pressure Cook or Manual, adjust the pressure to High, and set the time to 15 minutes.
7. When cooking is complete, naturally release the pressure.
8. Unlock and remove the lid carefully and quickly so that condensation doesn’t drip on the pudding.
9. Carefully remove the dish, and serve warm.