• Great a 1.5 quart (this fits into the Instant Pot) ceramic souffle' dish or a metal baking pan with butter.
• Prepare a long foil sling, folded into thirds for added strength. You will need this to lower the dish into the pot, that is placed on top of the trivet (pot in pot).

For the custard:

• Combine the milk, heavy cream, sugar, vanilla bean (or pure vanilla), cinnamon (if using) and nutmet into a saucepan. Bring to a simmer (do not boil), stirring to dissolve the sugar.
• Lightly beat the eggs in a bowl. Temper some of the milk mixture by slowly adding it in, whisking it at the same time. Add the egg mixture back into the milk mixture.
• Butter each slice of bread and then generously spread the marmalade on top.

  NOTE: Since I was using sliced "French Milk Rolls", I spooned homemade apricot jam on top (much less work). I lined the sides of the casserole dish with the bread slices, and then layered them in the center, spooning jam and sprinkling some golden raisins, then pouring some of the milk-custard mixture.
• OPTIONAL TECHNIQUE: If using slices, cut them into quartered triangles. Place one layer of triangles and scatter with raisins (if using), then pouring some of the milk-custard mixture.
• Repeat the layers, finishing with a topping of the milk-custard mixture.
• Press down on the pudding with a flat spatula to help the bread absorb the custard, and let the pudding sit util most of the liquid has been absorbed (about 15-25 minutes).

Pressure cook:

• Place a trivet, or steamer rack, in the pressure cooker and add 2 cups of water. Using the foil sling, carefully lower the casserole dish into the cooker.

If you don't own a pressure cooker:

• You can make the pudding in a 9x9 buttered baking dish. Bake at 350° for 45-50 minutes. However, the pressure cooker yield a moist and tender bread pudding-- just the way that I like it!