Studded with melting chunks of chocolate, this airy croissant bread pudding makes a delicious finale to any meal. The vanilla custard sauce is a thin sauce, which you can also spoon over slices of cake or fresh fruit.

SERVES 6

INGREDIENTS

• 6 large eggs
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tablespoon vanilla bean paste or vanilla extract
• 6 cups torn egg bread (1-inch cubes)
• 1 1/2 cups bittersweet chocolate chunks
• 2 tablespoons unsalted butter, melted
• 2 cups water

VANILLA CUSTARD SAUCE:

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 3 cups whole milk
• 6 large egg yolks
• 2 teaspoons vanilla bean paste or vanilla extract

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, sugar, and vanilla. Add the bread cubes and chocolate, pressing the cubes into the custard, and stir until the liquid is absorbed by the bread. Transfer the mixture to the prepared 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. Let it rest for 15 minutes.
5. To make the sauce: In a 2-quart saucepan, stir together all the ingredients and cook over medium heat, whisking occasionally, until the mixture thickens and comes to a boil. Strain the sauce into a heat-proof bowl and cool completely. Store any leftover sauce in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 2 months.
6. Serve the bread pudding warm with the custard sauce.