The espresso-flavored custard, tender bread, and toffee nuggets are a luscious combination. A quickly made caramel sauce is the perfect topping for this simple dessert. Although not a true caramel sauce, it is buttery with the flavor of caramel.

SERVES 6

INGREDIENTS

BREAD PUDDING:

• 6 large eggs
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon instant espresso powder
• 1/2 cup granulated sugar
• 1 tablespoon vanilla bean paste or vanilla extract
• 6 cups torn egg bread (1-inch cubes)
• 1 cup coarsely chopped Almond Roca
• 2 tablespoons unsalted butter, melted
• 2 cups water

CARAMEL SAUCE:

• 1/2 cup (1 stick) unsalted butter
• 1 cup firmly packed dark brown sugar
• 1 1/4 cups heavy cream
• 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, whisk together the eggs, cream, milk, espresso powder, granulated sugar, and vanilla. Add the bread cubes and Almond Roca, press 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 to rest for 15 minutes.
5. To make the sauce: In a 2-quart saucepan, melt the butter over medium-high heat. Add the brown sugar and cook, stirring, for 4 minutes to melt the sugar and brown the butter. Add the cream, bring to a boil, stirring, and cook until the sauce is clear. Remove from the heat and serve warm. (Refrigerate any leftover sauce in airtight containers for up to 1 week. Reheat over low heat before serving.)
6. Serve the bread pudding warm with the caramel sauce and a dollop of whipped cream.