Instructions: Spread bread with preserves, tear into chunks and layer in a souffle dish with apricots, chocolate and hazelnuts.

Beat eggs with milk. Split vanilla bean lengthwise and scrape seeds into egg mixture.

Mix sugar, salt and lemon rind. Add to milk mixture. Pour evenly over bread in the souffle dish and cover dish with foil.

Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the dish to and from pressure cooker.

In a 5-quart or larger pressure cooker, add water and insert trivet. Lower souffle dish in place with foil strip.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 15 minutes.

Remove from heat and use Natural Release Method.

Serve warm or chilled.

This recipe yields 4 to 6 servings.

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