Cut the bread into 1″ cubes & place in a large mixing bowl.
In a smaller bowl, whisk together melted butter, brown sugar, eggnog, milk, eggs, nutmeg, cinnamon, rum/brandy extract & walnuts.
Pour over the cubed bread & fold until all the pieces are moistened.
Let the break continue to soak up the liquid while you grease your bundt pan.
Once greased, transfer bread mixture into the pan.
Pour water into your pressure cooker pot & then place your trivet in the bottom.
Cover the pan with foil & then place on top of a trivet.
Close the lid, set to sealing.
Pressure cook on manual for 20 minutes.
While you wait, you can make the glaze by combining the eggnog & confectioner’s sugar together & whisking well. Set aside.
Once done, do a quick release of the pressure.
Once it has depressurized & the valve has dropped, remove the lid & carefully pull out the pan.
Remove the foil.
If desired, you can place the pan in a 350-degree oven for 5-10 minutes to crisp the top.
Once done, allow to cool for about 10 minutes before inverting on a serving plate.
Drizzle with glaze & enjoy with a cup or two of Community® coffee!