Serves 6

INGREDIENTS

BREAD PUDDING:

• 6 large eggs
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 cup creamy peanut butter
• 6 cups torn egg bread (1-inch cubes)
• 2 tablespoons unsalted butter, melted
• 2 cups water

BANANAS FOSTER SAUCE:

• 1/2 cup (1 stick) unsalted butter
• 1 cup firmly packed dark brown sugar
• 1 1/2 teaspoons ground cinnamon
• 4 medium ripe bananas, peeled and sliced 1/2 inch thick
• 1/4 cup dark rum
• Unsweetened Whipped Cream for Serving

INSTRUCTIONS

1. Coat the inside of a 2-quart souffle dish with nonstick cooking spray. (Make sure the dish will fit inside your cooker.) Make a sling for the souffle dish and place the souffle dish in the center of the sling.
2. To make the pudding: In a large mixing bowl, combine the eggs, cream, milk, granulated sugar, vanilla, and peanut butter. Whisk until almost smooth. Some lumps of peanut butter may remain, but they will melt during the cooking process. Add the bread cubes, press the bread into the custard, and stir until the liquid is absorbed by the bread. Transfer the mixture to the prepared souffle dish and drizzle with the melted butter.
3. Pour the water into the pressure cooker and place the trivet in the pot. Using the sling, lower the souffle dish into the pressure cooker and fold the ends over the pudding to keep them inside the pressure cooker. Lock the lid in place and cook at high pressure for 25 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using the sling, lift the souffle dish out of the pot and transfer it to a cooling rack to rest for 15 minutes.
5. To make the sauce: In a large skillet, melt the butter over medium-high heat. Add the brown sugar and cinnamon and cook, stirring, for 5 minutes until the sugar dissolves and begins to turn dark golden brown. Add the bananas to the skillet, stir in the rum, and cook for 2 to 3 minutes, spooning the sauce over the bananas. (Cool any leftover sauce and store in an airtight container in the refrigerator for up to 24 hours.)
6. Serve the bread pudding immediately, warm and topped with the bananas Foster sauce and a dollop of unsweetened whipped cream.