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Pressure-Cooker French Toast

Total Time

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


6 servings

This pressure-cooked French toast almost looks like a cake—it'll get the oohs and aahs of one, too, and without much work. The special yet simple breakfast is sure to coax your crew out of their beds. —Joan Hallford, North Richland Hills, Texas
Pressure-Cooker French Toast Recipe photo by Taste of Home


  • 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 (1 pound) cinnamon-raisin bread, cubed
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons confectioners' sugar
  • Maple syrup


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 serving: 334 calories, 12g fat (3g saturated fat), 111mg cholesterol, 333mg sodium, 47g carbohydrate (19g sugars, 5g fiber), 14g protein.

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