Step 1

Soak the raisins in the rum for 15-30 minutes (Do not discard rum. Set aside). Or use hot water or hot apple juice to soak them.

Step 2

Spray or butter a 1.5 to 2 quart oven safe dish and set aside (I use one of the 7"x3" ekovana Stackable Stainless Pans or a Fat Daddio's 7"x3" push pan)

Step 3

Place the bread cubes and pecans in a mixing bowl. Toss to mix. Set aside.

Step 4

In a separate bowl, whisk eggs and sugar until well combined.

Step 5

Add vanilla, cinnamon, salt, nutmeg, and half and half. Whisk together well.

Step 6

Drizzle in the melted butter as you whisk. Keep whisking until well combined.

Step 7

Take the raisins from the rum (save the rum) and add the raisins to the bread cubes, tossing to mix.

Step 8

Pour the custard mixture over the bread and lightly mix to coat all of the bread cubes. Then transfer to the prepared pan. Gently press down on the bread to help it absorb the custard.

Step 9

Cover the pan tightly with sprayed foil.

Step 10

Put 1 1/2 cups of water into the inner liner of the pressure cooker.

Step 11

Using a sling, or the handles of the rack, carefully lower the pan into the pressure cooker's pot. It will need to sit on the rack, not directly on the bottom of the pot.

Step 12

Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).

Step 13

Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 30 minutes using the + or - button, or dial.

Step 14

When cook cycle ends, let pot naturally release pressure for 15 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra).

Step 15

When the pin in the lid drops, it is safe to open the lid. Open and carefully remove the pan, using sling or the rack's handles (I wear my Silicone Mitts for this). Careful!

Step 16

Let sit covered for a few minutes and prepare the sauce.

Step 17

In a small saucepan, melt the butter and sugar together over medium heat.

Step 18

Whisk in the cream, rum, and vanilla.

Step 19

Let mixture come to a low boil, stirring frequently, then reduce the mixture to a low simmer and let cook for 5 to 7 minutes, stirring frequently.

Step 20

Take off heat and transfer to a small pitcher for serving.

Step 21

Serve Bread Pudding with sauce or without.