Categories: Instant Pot
Ingredients
- 3 large eggs, lightly beaten
- 1/2 cup half-and-half cream
- 1/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 4 cooked bacon strips, crumbled
- 1 lb. loaf cinnamon-raisin bread, cubed
- 1/4 cup chopped pecans toasted
- 2 tbsp. confectioners' sugar
- Maple syrup
Directions
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Place trivet insert and 1/2 cup water in an Instant Pot. In a large bowl, whisk the 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.
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Transfer to a greased round 2-quart baking dish. Cover baking dish with foil. Fold an 18×12-inch piece of foil lengthwise into thirds, making a sling. Use 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.
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Using foil sling, carefully remove baking dish. Let stand 10 minutes. Invert French toast onto a serving dish; sprinkle with pecans and dust and confectioners’ sugar. Serve warm with maple syrup.