Baking Desserts with the Pressure Cooker is really easy. You can make some good old comfort desserts just in time for that unexpected company or just for a quick family dessert at night. Try this recipe when blueberries are in season in your area or you can use frozen Maine blueberries that will work too.

Blueberry Almond, Lemon Bread Pudding

Serves 6

  • 1 tbsp butter
  • 4 slices of challah bread, trimmed and cut into cubes
  • ¾ cup fresh blueberries
  • ½ cup sliced almonds
  • ½ lemon, zested
  • 1/3 packed light brown sugar
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 cups warm milk
  • 2 eggs lightly beaten
  • ½ tsp vanilla
  • 3 cups water
  • Cinnamon to taste


Butter a 5-6 cup soufflé dish or bowl that fits loosely into the Pressure Cooker. In another bowl, combine the bread, blueberries, almonds, and  lemon zest. In another bowl, mix the brown sugar, salt, cinnamon, milk, eggs and vanilla. Pour the mixture into the bread mixture and transfer to a butter soufflé dish. Cover tightly with foil, bottom and top. Place a trivet in the pressure cooker and add the water. Place the covered soufflé dish in the cooker on a trivet, and close the lid and bring up to high pressure and then lowered the heat to stabilize and cook for 20 minutes. Release the pressure and keep the pressure cooker closed for 20 minutes. Remove the lid and take out the soufflé dish.  Loosen the foil and cool. For more color, place under the broiler and then sprinkle with cinnamon and serve warm with whipped cream.