Corn bread isn’t usually used to make bread pudding, but I had this dessert at an Italian restaurant, and it was a delicious way to end a meal.

SERVES 6

INGREDIENTS

BREAD PUDDING:

• 6 large eggs
• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 teaspoon grated orange zest
• 1 teaspoon orange extract
• 6 cups crumbled cornbread
• 1 ½ cups assorted berries (if using strawberries, hull and slice them)
• 2 tablespoons unsalted butter, melted
• 2 cups water

TOASTED ALMOND SAUCE:

• ½ cup (1 stick) unsalted butter
• 1 cup slivered almonds
• 1 cup firmly packed light brown sugar
• 1 ½ cups heavy cream
• 2 tablespoons Amaretto di Saronno
• Vanilla Gelato 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, whisk together the eggs, cream, milk, granulated sugar, orange zest, and extract. Add the cornbread and berries, press the breadcrumbs into the custard, and stir until the liquid is absorbed by the cornbread crumbs. 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 bread 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 2-quart saucepan, melt the butter over medium-high heat. Add the almonds and toast for 2 minutes until fragrant. Add the brown sugar and cook, stirring, for 4 minutes until the sauce is a golden brown. Add the cream and Amaretto, bring the sauce to a boil, and cook, stirring, until it is clear. (Refrigerate any leftover sauce in an airtight container for up to 2 weeks.)
6. Serve the bread pudding warm with a scoop of vanilla gelato and the warm toasted almond sauce.