Pressure Cooker Maple French Toast Food

PRESSURE COOKER MAPLE CREME BRULEE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around sides of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Press cancel; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring. , Transfer cream mixture to 3 greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Pour in water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 11 minutes., When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Cool for 10 minutes; refrigerate, covered, for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., To brown under the broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

INSTANT POT® FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes into a large bowl. Mix eggs, sugar, salt, cinnamon, vanilla extract, and milk in a separate bowl. Pour mixture on top of bread cubes and mix well. Set aside for 15 to 20 minutes.
• Spray baking dish very lightly with cooking spray. Pour bread-egg mixture into baking dish.
• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place trivet into pot and lower baking pan onto top of trivet. Close and lock the lid. Ensure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove baking dish using trivet handles.

QUICK FRENCH TOAST CASSEROLE WITH STRAWBERRY LEMON SAUCE

Steps:

• For the French toast casserole: Set a trivet in a 6- to 8-quart Instant Pot® and add 1 cup water to the pot. Spray a 6-inch springform pan or 7-inch round cake pan with nonstick cooking spray.
• Whisk together the sugar, vanilla, cinnamon, salt and eggs in a medium bowl. Add the half-and-half and whisk to combine well.
• Press the bread into a large bowl, then pour the custard mixture all over. Press the bread firmly to submerge. Stir with a spoon, then pour the bread and custard mixture into the prepared cake pan. Place the pan on the trivet in the Instant Pot® and pressure cook on high for 30 minutes. Release the valve to depressurize the pot, then remove the pan. Let stand 10 minutes before either removing the sides of the springform pan or inverting the casserole onto a platter. Serve warm or at room temperature with the strawberry lemon sauce.
• For the strawberry lemon sauce: Put the strawberries in a medium saucepan and toss them with the cornstarch. Add the maple syrup and lemon juice (reserve the zest). Bring to a brisk simmer over medium-high heat, then reduce the temperature to keep it at a simmer and cook, stirring occasionally, until the strawberries are somewhat broken down and the liquid is thick and syrupy, about 12 minutes. Add the lemon zest. Serve warm or at room temperature.

MAPLE FRENCH TOAST BAKE

Steps:

• Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

MAPLE FRENCH TOAST

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

PRESSURE-COOKER FRENCH TOAST

Steps:

• 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.