Chocolate Bread Pudding

Preparation

1. Step 1

   Combine cherries and brandy in a small bowl, cover, and let stand at room temperature overnight.

   Step 2

   Butter cake pan; set aside. Press Warm; set timer for 10 minutes and press Start to heat the pressure cooker. Place milk and cream in the pot; scrape in vanilla seeds and add bean. Bring just to a boil. Remove pot from pressure cooker and press Cancel. Add chocolate and 2 Tbsp. sugar. Stir until chocolate is melted; let cool. Whisk egg, egg yolks, and remaining 3 Tbsp. plus 1 tsp. sugar in a large bowl until pale and fluffy. Whisk in cooled chocolate mixture and salt; add cherries with brandy. Add brioche and mix gently to combine. Transfer brioche mixture to prepared cake pan. Place rack in bottom of pot; add 2 cups water, then place pan on rack. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 20 minutes and press Start to cook.

   Step 3

   Let pressure release naturally. Remove lid; carefully remove pan from pot. Serve bread pudding warm with whipped cream; if desired.