Chocolate Kahlua Bread Pudding _- Pressure Cooker

1. Butter a 5 cup souffle dish.
2. Create a lift for the dish by using a 2' long length of aluminum foil and doubling it twice lengthwise.
3. Butter the bread slices and cut each into 1 1/2" cubes. Arrange a third of the bread on the bottom of the souffle dish.
4. Blend or whisk together the milk, Kahlua, and eggs.
5. Pour a third of the egg mixture over the bread, turning pieces to thoroughly absorb the liquid.
6. Sprinkle a third of the chocolate on top.
7. Repeat the process two more times (making sure to top with a layer of chocolate) or until the dish is 90% full.
8. Allowing room for expansion, cover souffle dish with foil and tuck ends under the bottom
9. Using the foil strip, lower dish onto steaming rack in the cooker.
10. Pour enough water to submerge souffle dish by 1/3.
11. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 20 minutes.
12. Use natural-release method.
13. Open lid and allow pudding to cool slightly before removing.
14. While the pudding is still warm, carefully spread the top layer of chocolate to create a frosting.
Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large "x" on the foil top. Place cooker's lid slightly ajar.