Categories: Brunch, breakfast, pressure cooker

Ingredients

• 6 cups cubed bread (about 6 ounces)
• 4 ounces cream cheese, cubed
• 4 large eggs
• 1/2 cup 2% milk
• 1/4 cup maple syrup
• 1 cup water
• Additional maple syrup

Directions

1. 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.

2. Pour water into a 6-qt. electric pressure cooker. Cover baking dish with foil; place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time to 20 minutes.

3. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release remaining pressure according to manufacturer’s directions. Remove lid; carefully remove baking dish using handles. Serve with syrup.

4. Nutrition Facts

5. 1 cup: 378 calories, 17g fat (8g saturated fat), 217mg cholesterol, 434mg sodium, 43g carbohydrate (18g sugars, 1g fiber), 14g protein.

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