Pressure Cooker French Toast Recipes
INSTANT POT® FRENCH TOAST CASSEROLE
This classic French toast recipe is super easy in the Instant Pot®. It uses the pot-in-pot method, so be sure to have your small baking pan and trivet ready! Serve with fruit and syrup.
Provided by Diana71
Categories Everyday Cooking Vegetarian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place bread cubes into a large bowl. Mix eggs, sugar, salt, cinnamon, vanilla extract, and milk in a separate bowl. Pour mixture on top of bread cubes and mix well. Set aside for 15 to 20 minutes.
- Spray baking dish very lightly with cooking spray. Pour bread-egg mixture into baking dish.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place trivet into pot and lower baking pan onto top of trivet. Close and lock the lid. Ensure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove baking dish using trivet handles.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.7 g, Cholesterol 103.1 mg, Fat 7.5 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 667.8 mg, Sugar 6.8 g
PRESSURE-COOKER FRENCH TOAST
This pressure-cooked French toast almost looks like a cake-it'll get the oohs and aahs of one, too, and without much work. The special yet simple breakfast is sure to coax your crew out of their beds. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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. , 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., 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.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 333mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 14g protein.
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