Ingredients
3 large eggs, lightly beaten1/2 cup half-and-half cream1/4 cup packed brown sugar2 teaspoons pumpkin pie spice1 teaspoon vanilla extract4 cooked bacon strips, crumbled1 loaf (1 pound) cinnamon-raisin bread, cubed1/4 cup chopped pecans, toasted2 tablespoons confectioners’ sugarMaple syrup
Preparation
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.
