PRESSURE-COOKER CINNAMON BLUEBERRY FRENCH TOAST

Pressure-Cooker Cinnamon Blueberry French Toast image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Previous Next

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

Steps:

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., 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., 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 : Calories 273 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 2g fiber), Protein 11g protein.