1-Follow these clear steps to create Croissant Fig Ricotta Bread Pudding with ease. Start by heating the milk, cream, and vanilla bean until hot but not boiling, then remove from heat, discard the vanilla bean, and let the mixture cool. This initial step builds the base for the custard, ensuring a creamy texture.

2-Next, slice the croissants in half lengthwise and spread fig jam thickly over one half, then sandwich them together and cut each into thirds. Arrange half of the croissants in a 1- to 1½-liter ceramic dish, sprinkle half the dried figs evenly over them, and pour half the maple syrup on top. Repeat the layering with the remaining croissants, figs, and syrup for even distribution.

3-Whisk the eggs and sugar until pale and creamy, then stir in the cooled milk mixture. Pour this over the croissants and let it sit for 10 minutes to absorb the liquid, as this tip improves texture and prevents sogginess. For cooking, place a trivet inside a cooking bowl and add 1 cup (250ml) of water, then cover the dish with foil and place it on the trivet.

4-Pressure cook at 50 kPa for 15 minutes, followed by a natural release. After cooking, remove the dish carefully and let the pudding rest for 5 minutes before serving to enhance its consistency. This for more details on pressure cooking techniques that can elevate your recipes.