-
1
Process day-old bread slices to make a rough mix.
-
2
Place in a large bowl.
-
3
Add in the blueberries.
-
4
Heat the butter and use some of it to brush the inside of a 1-qt souffle bowl.
-
5
Toss the remaining butter with the bread and blueberries.
-
6
Combine the sugar, lowfat milk, Large eggs and orange rind, beat well.
-
7
Mix into the bread mix.
-
8
Let rest a few min to drink up the liquid.
-
9
Place into the souffle bowl.
-
10
Cover the dish with aluminum foil so it fits tightly around the sides, but is loose on top.
-
11
Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the dish to and from the pressure cooker.
-
12
In a 5- to 7-qt pressure cooker, add in the one c. of water and insert the trivet.
-
13
Lower the souffle dish in place with the foil strip.
-
14
Fold the ends over the dish.
-
15
Lock the lid in place and bring to high pressure.
-
16
Adjust the heat to maintain pressure and cook for 15 min.
-
17
Let the pressure drop naturally.
-
18
Serve hot or possibly chilled with the Strawberry Rhubarb Sauce.
-
19
Strawberry Rhubarb Sauce: Place the strawberries and rhubarb into the small pressure fry pan.
-
20
Add in two Tbsp.
-
21
of sugar to the top of the fruit, don't stir in.
-
22
Lock the lid in place and bring to pressure.
-
23
Turn the heat off and let the pressure drop naturally.
-
24
Open the lid and add in the remaining sugar.
-
25
Puree the sauce in the processor.
-
26
This recipe yields 6 servings.
