Instructions: Process day-old bread slices to make a rough mix. Place in a large bowl. Add the blueberries. Melt the butter and use some of it to brush the inside of a 1-quart souffle bowl. Toss the remaining butter with the bread and blueberries.

Combine the sugar, milk, eggs and orange rind, beat well. Mix into the bread mixture. Let rest a few minutes to drink up the liquid. Place into the souffle bowl. Cover the dish with aluminum foil so it fits tightly around the sides, but is loose on top.

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 the pressure cooker.

In a 5- to 7-quart pressure cooker, add the one cup of water and insert the trivet. Lower the souffle dish in place with the foil strip. Fold the ends over the dish. Lock the lid in place and bring to high pressure. Adjust the heat to maintain pressure and cook for 15 minutes. Let the pressure drop naturally.

Serve warm or chilled with the Strawberry Rhubarb Sauce.

Strawberry Rhubarb Sauce: Place the strawberries and rhubarb into the small pressure fry pan. Add two tablespoons of sugar to the top of the fruit, do not stir in. Lock the lid in place and bring to pressure. Turn the heat off and let the pressure drop naturally. Open the lid and add the remaining sugar. Puree the sauce in the processor.

This recipe yields 6 servings.

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