Pressure Cooker French Toast Recipes

INSTANT POT® FRENCH TOAST CASSEROLE

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.

AMAZING SLOW COOKER FRENCH TOAST

Steps:

• Grease the inside of a slow cooker.
• Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.
• Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.
• Cook on High for 2 hours.

PRESSURE COOKER BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Grease a 1 1/2-qt. round ceramic or glass dish.* Arrange one-third of the bread slices in an even layer in prepared dish, cutting to fit as needed. Top with half the blueberries. Repeat layers once using half the remaining bread slices and all remaining blueberries. Top with remaining bread slices. In a large bowl whisk together the next six ingredients (through cinnamon). Slowly pour over bread in dish. (Dish will be very full.) Use the back of a large spoon to press bread down to moisten top completely. Cover dish with foil. Let stand in refrigerator 30 minutes.
• Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Pour 1 1/2 cups water in pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to lower dish to steam rack. Lock lid in place. Set an electric cooker on high pressure to cook 25 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 25 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Use foil strips to lift dish out of pot. Let stand, loosely covered, 30 minutes before serving. Serve with Lemon Mascarpone Cream. Lemon Mascarpone Cream
• In a chilled medium bowl beat whipping cream with an electric mixer on medium speed until soft peaks form. Set aside. In another medium bowl beat mascarpone cheese, honey, lemon zest, lemon juice, and nutmeg on medium speed until well combined. Fold about 1/3 of the whipped cream into the cheese mixture to lighten. Fold in remaining whipped cream.

PRESSURE-COOKER MAPLE FRENCH TOAST

Steps:

• Arrange half of the bread cubes in a greased 1-1/2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk eggs, milk and syrup; pour over bread. Let stand 30 minutes., 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 sling to lower dish into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove lid; using sling, carefully remove baking dish. Serve with syrup.

QUICK FRENCH TOAST CASSEROLE WITH STRAWBERRY LEMON SAUCE

Steps:

• For the French toast casserole: Set a trivet in a 6- to 8-quart Instant Pot® and add 1 cup water to the pot. Spray a 6-inch springform pan or 7-inch round cake pan with nonstick cooking spray.
• Whisk together the sugar, vanilla, cinnamon, salt and eggs in a medium bowl. Add the half-and-half and whisk to combine well.
• Press the bread into a large bowl, then pour the custard mixture all over. Press the bread firmly to submerge. Stir with a spoon, then pour the bread and custard mixture into the prepared cake pan. Place the pan on the trivet in the Instant Pot® and pressure cook on high for 30 minutes. Release the valve to depressurize the pot, then remove the pan. Let stand 10 minutes before either removing the sides of the springform pan or inverting the casserole onto a platter. Serve warm or at room temperature with the strawberry lemon sauce.
• For the strawberry lemon sauce: Put the strawberries in a medium saucepan and toss them with the cornstarch. Add the maple syrup and lemon juice (reserve the zest). Bring to a brisk simmer over medium-high heat, then reduce the temperature to keep it at a simmer and cook, stirring occasionally, until the strawberries are somewhat broken down and the liquid is thick and syrupy, about 12 minutes. Add the lemon zest. Serve warm or at room temperature.