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

1. 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.

2. 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.

3. 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.

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