Chocolate bread pudding, in the pressure cooker, of course!

30 minutes high pressure plus 10-minute natural release

1/2cup unsweetened cocoa powder
1/3cup hot coffee or 1/3 cup hot water plus 1/2 tsp instant coffee powder
3 large eggs, beaten well
1 1/2 cups half and half
1/2cup sugar
4 cups loosely packed 1/2” cubes stale, crust less bread
1-cup semi-sweet chocolate chips
Whipped cream or ice cream for garnish, if desired
Place cocoa in a large bowl and drizzle coffee over it. Run a fork through the mixture a few times to begin incorporating the cocoa powder.
Add the eggs, half and half, and sugar and use a hand-mixer or whisk to blend thoroughly.
Place 1/3 of the bread into a 1 1/2 quart soufflé’ or other heatproof dish that fits into cooker.
Pour 1/3 of cocoa mixture over the bread and distribute 1/3 of the chocolate morsels on top. Repeat this process twice more. With a fork, or your fingers, gently press the top layer of bread cubes into the liquid until they become deeply colored.
Set the dish in the middle of a large sheet of aluminum foil about 2 feet long. Bring the long ends up to meet and fold over several times, to seal, allowing some space on top for pudding to puff up. Bring the short edges of the foil together and press tightly to the side of the dish. Set a trivet or steaming rack into cooker. Lower the pudding dish onto trivet. Pour in enough water to reach halfway up the sides of the dish.
Lock the lid in place. Over high heat, bring to high pressure. Adjust heat to maintain pressure and cook for 30 minutes. Let the pressure drop naturally for 10 minutes and then quick release any remaining pressure. Remove the lid, tilting away from you, to allow any excess steam to escape. When steaming has subsided carefully lift dish from cooker and set on a cooling rack. Serve warm or cool to room temperature and refrigerate. Can be served warm or cold, garnish as desired.