Grease a 2-quart ceramic soufflé dish or metal baking pan with butter.

Combine the milk, heavy cream, sugar, vanilla bean, cinnamon and nutmeg in a saucepan and bring to a simmer, stirring to dissolve the sugar. Lightly beat the eggs in a bowl. Temper the eggs into the milk mixture by adding a little milk to the eggs, beating, and then adding the eggs back into the milk mixture.

Butter each slice of bread and then generously spread marmalade on top. Cut the slices into quartered triangles. Place one layer of overlapping triangles into the soufflé dish. Scatter raisins on top and then pour in some of the milk mixture. Repeat these layers, ending with a layer of bread and the remaining milk mixture. Press down to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. Wrap the soufflé dish tightly with aluminum foil.

Place a trivet or steamer rack in the pressure cooker and add 2 cups of water. Lower the soufflé dish into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Lock the lid in place.

Pressure cook on HIGH for 25 minutes.

Let the pressure drop NATURALLY and carefully remove the lid. Remove the pudding from the cooker and let it cool. This can be served warm or cold with a little heavy cream poured over top.