When berries are at their peak in the summer months, I sometimes feel like making a different sort of dessert, and this one fills the bill. The orange-flavored custard is full of berries, which swirl through the airy croissants. A silky custard sauce adds still another orangey note. You can kick it up a notch by adding a few tablespoons of Grand Marnier.

SERVES 6

INGREDIENTS

BREAD PUDDING:

• 6 large eggs
• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• 1 teaspoon grated orange zest
• 1 teaspoon orange extract
• 6 cups torn croissants or egg bread (1-inch cubes)
• 1 ½ cups mixed fresh berries, such as blueberries, blackberries, raspberries, and sliced strawberries
• 2 tablespoons unsalted butter, melted
• 2 cups water

ORANGE CUSTARD SAUCE:

• ¼ cup sugar
• 1 tablespoon cornstarch
• 3 cups whole milk
• 6 large egg yolks
• 2 teaspoons orange extract
• 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, sugar, orange zest, and orange extract. Add the bread cubes and berries, 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 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. Let it sit for 15 minutes.
5. To make the sauce: In a 2-quart saucepan, stir together all the ingredients and cook over medium heat until the sauce 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 orange custard sauce and a dollop of unsweetened whipped cream.