Pressure-Cooker French Toast

Name: Pressure-Cooker French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 large eggs, lightly beaten; 1/2 cup half-and-half cream; 1/4 cup packed brown sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 4 cooked bacon strips, crumbled; 1 loaf (1 pound) cinnamon-raisin bread, cubed; 1/4 cup chopped pecans, toasted; 2 tablespoons confectioners' sugar; Maple syrup

TEST KITCHEN APPROVED

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

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

A delicious morning treat, this French toast is made quickly in the Instant Pot pressure cooker, and it's definitely worth waking up for. —Joan Hallford, North Richland Hills, Texas

TEST KITCHEN APPROVED

Pressure-Cooker French Toast

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Yield:6 servings

Prep:15 min

Cook:30 min

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Ingredients

3 large eggs, lightly beaten
1/2 cup half-and-half cream
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
4 cooked bacon strips, crumbled
1 loaf (1 pound) cinnamon-raisin bread, cubed
1/4 cup chopped pecans, toasted
2 tablespoons confectioners' sugar
Maple syrup

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Directions

1
Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. In a large bowl, whisk eggs, cream, brown sugar, pumpkin pie spice and vanilla until blended. Stir in bacon. Stir in bread; let stand until bread is softened, about 15 minutes.

2
Transfer to a greased round 2-qt. baking dish. 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. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally for 12 minutes; quick-release any remaining pressure.
3
Using foil sling, carefully remove baking dish. Let stand 10 minutes. Invert French toast onto a serving dish; top with pecans and confectioners' sugar. Serve warm with maple syrup.