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TEST KITCHEN APPROVED

Pressure-Cooker Cinnamon Blueberry French Toast

Name: Pressure-Cooker Cinnamon Blueberry French Toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large eggs; 1-1/3 cups 2% milk; 3 tablespoons sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 6 cups cubed French bread (about 6 ounces); 3/4 cup fresh or frozen blueberries; Maple syrup

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. + standing Cook: 20 min. + releasing

By Taste Of Home Editorial Team

Recipe by Angela Lively, Conroe, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 02, 2019

Healthy and hearty! That's the best way to describe this satisfying breakfast. It's one dish worth jumping out of bed for. —Angela Lively, Conroe, Texas

TEST KITCHEN APPROVED

Pressure-Cooker Cinnamon Blueberry French Toast

1 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:20 min

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Ingredients

2 large eggs
1-1/3 cups 2% milk
3 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 cups cubed French bread (about 6 ounces)
3/4 cup fresh or frozen blueberries
Maple syrup

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Directions

1
Whisk together the first 6 ingredients. Arrange half the bread cubes in a greased 1-1/2-qt. baking dish. Top with half the blueberries and half the milk mixture. Repeat layers.

2
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
3
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve with syrup.