*  Exported from  MasterCook  *
              Chocolate Kahlua Bread Pudding (Pressure Cooked)
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter (up to 3 tbsp)
                         butter to grease souffle dish
   12      1/2 thick    bread slices -- * see note
    1 2/3  cups          milk
      1/2  cup           Kahlua
    4      large         eggs -- lightly beaten
    2      3 oz bars     excellent quality dark chocolate -- * see note
 serves 6
 *use wholewheat, white, Italian, or French bread, left out 12 to 24 hours to dr
 *coarsely chopped, preferable Lindt Excellence or Swiss Dark with Broke Hazelnu
 Generously butter a 5-cup souffle dish or suitable alternative.  Set aside.  Cu
 t a piece of aluminum foil 2 feet long by 1 foot wide and double it twice lengt
 hwise to create a strip for moving the pudding dish to and from the cooker.  Se
 t aside.
 Butter the bread and cut each slice into 2 to 3 pieces.  Arrange one third of t
 he bread on the bottom of the souffle dish.
 In a food processor or with a whisk, combine the milk, Kahlua, and eggs, and po
 ur one third of this mixture over the bread, turning the bread pieces over so t
 hat they thoroughly absorb the liquid.  Distribute one third of the chocolate o
 n top of the bread-milk mixture.  Repeat layering the bread, liquid, and chocol
 ate in this manner two more times, or until the dish is seven-eighths full, (Be
  sure to finish with a chocolate layer.)  Cover with aluminum foil so that the 
 foil fits tightly around the sides and tucks under the bottom but allows some r
 oom on top for the pudding to expand.  Set the pudding aside for 10 minutes to 
 allow the bread to further soak up liquid, if time permits.
 set a trivet or steaming rack on the bottom of the cooker.  Center the souffle 
 dish on the aluminum foil strip and carefully lower it into the cooker.  fold t
 he ends of the strip over the top of the pudding.  Pour in enough water to reac
 h one third up the sides of the pudding dish.
 Lock the lid in place and over high heat bring to high pressure.  Adjust heat t
 o maintain high pressure, and cook for 15 minutes.  Let the pressure drop natur
 ally or use a quick release method.  Remove the lid, tilting it away from you t
 o allow any excess steam to escape.
 Let the pudding cool slightly before lifting it from the cooker with the aid of
  the foil strip.  If you are not serving the pudding immediately, cut open the 
 foil top and let the pudding remain warm in the cooker, placing the lid ajar, f
 or up to an hour.  While the pudding is still warm, gently spread the top layer
  of chocolate with a knife to create a frosting.  To serve, scoop out the puddi
 ng with a large spoon.
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