The winter holidays are coming up so you're going to need to feed and impress relatives! This is an excellent breakfast or dessert to do just that. I adapted this from a recipe calling it Pressure Cooker Cranberry Baked French Toast, but don't be fooled: this is bread pudding and you're just going to have to live with eating dessert for breakfast! :D

I'm sure you can adapt this recipe to bake in an oven, but when I make this the oven is often already in use for other things, so it works out nicely in a little electric pressure cooker off to the side.

Ingredients
Sauce
* 2 C fresh cranberries (~12oz bag)
* 1/4 C orange juice
* 1/2 C sugar
* 1/4 t salt

Pudding
* 4 T butter, melted
* 1/2 C sugar
* 2 C whole milk
* 3 eggs
* 1/2 t Fiori di Sicilia (see notes)
* 1/4 t salt
* Challah bread, cubed (enough to fill pan)
* 7x3 inch cake pan or similar

Directions
1. Combine cranberries, orange juice, 1/2 C sugar, and 1/4 t salt in a saucepan and cook over med/high heat until cranberries burst and sauce thickens, ~10 minutes.
2. In a large bowl whisk together melted butter and 1/2 C sugar, then whisk in eggs, milk, Fiori, and 1/4 t salt. Add cubed bread and let rest until liquid is absorbed, gently turning occasionally.
3. Butter the pan, fill the bottom with about half the sauce, then top with bread mixture. Cover top of the pan with foil or other heat-safe, watertight covering.
4. Add 1 C water to pressure cooker, then place in pan with bread mixture on a trivet above the water. Pressure cook on high ~30 minutes, then natural pressure release ~10 minutes.
5. The eggs should be set, if not you can return to the pressure cooker a few more minutes. Turn out onto dish and serve with the remaining sauce.

Notes
* Fiori di Sicilia can be replaced by a combination of 1 t vanilla extract and the zest from one orange, but it won't be as good. Seriously, just buy some and soon enough you'll be putting it in all your baked goods!
* I find one loaf of the Challah I get here is enough for two batches, so I cube the whole loaf and freeze half of it for later. It absorbs liquid even better after being dried out in the freezer for a while.
* Adding long strips of orange zest to the sauce makes for a nice standalone cranberry sauce. You can either fish them out or eat them (I like to eat them).