Ingredients :
- 3 large eggs, lightly beaten
- 1/2 cup half-and-half cream
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 4 cooked bacon strips, crumbled
- 1 loaf cinnamon-raisin bread, cubed
- 1/4 cup chopped pecans, toasted
- 2 tablespoons confectioners' sugar
- Maple syrup
Directions :
- Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. In a large bowl, whisk 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.
- Transfer to a greased round 2-qt. baking dish. 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. 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.
- Using foil sling, carefully remove baking dish. Let stand 10 minutes. Invert French toast onto a serving dish; top with pecans and confectioners' sugar. Serve warm with maple syrup.
