Prepare the bread by first cutting the browned top off and setting aside. Cut the bottom portion of the roll into quarters and place inside prepared dish.

Place the milk into a microwave safe dish and heat on high for 3 minutes.

Add the butter, sugar, seasonings and extracts to the milk and stir completely.

Stir in the beaten egg and pour ¾ of the mixture over the bread cubes.

Evenly sprinkle on ¾ of the dried fruit and then place the browned bread tops evenly over the top.

Pour the remaining milk mixture over the top and then sprinkle on the remaining fruit.

Cover the dish tightly with aluminum foil.

Tear off another piece of foil, about 2 feet long, and fold it into thirds so that you have a sling to lower and raise the dish.

Cover the dish tightly with aluminum foil.

Place a trivet, rack or 3 canning- jar lid rings into the bottom of the pressure cooker. If you have nothing else, you may use a folded clean dish towel as a trivet.

Pour 4 cups of hot water into the cooker.

Place the dish onto the sling and carefully lower into the cooker; fold the sling ends up over the dish.

Close the lid and set the valve to exhaust; press the “set cooking time” button to 20 minutes and press start.

When steam begins to release through the valve, wait 5 full minutes and then turn the valve to “air proof”. When cooking time is complete turn the keep warm feature off and let the pressure release naturally.

Carefully open lid and use the sling to remove the dish. Remove the foil, lifting the side away from you first, and discard. Serve the pudding immediately with whipped cream, caramel sauce, toasted coconut or all by itself! Store leftovers in the refrigerator.