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Pressure-Cooker Cinnamon Blueberry French Toast

Total Time

Prep: 15 min. + standing Cook: 20 min. + releasing

Makes

4 servings

Healthy and hearty! That's the best way to describe this satisfying breakfast. It's one dish worth jumping out of bed for. —Angela Lively, Conroe, Texas
Pressure-Cooker Cinnamon Blueberry French Toast Recipe photo by Taste of Home

Ingredients

  • 2 large eggs
  • 1-1/3 cups 2% milk
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 cups cubed French bread (about 6 ounces)
  • 3/4 cup fresh or frozen blueberries
  • Maple syrup

Directions

  1. Whisk together the first 6 ingredients. Arrange half the bread cubes in a greased 1-1/2-qt. baking dish. Top with half the blueberries and half the milk mixture. Repeat layers.
  2. 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 the sling to lower the dish onto the trivet.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve with syrup.

Nutrition Facts

1 serving: 273 calories, 6g fat (2g saturated fat), 100mg cholesterol, 479mg sodium, 44g carbohydrate (19g sugars, 2g fiber), 11g protein.

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