Pressure Cooker Cinnamon Blueberry French Toast Recipes

PRESSURE COOKER BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Grease a 1 1/2-qt. round ceramic or glass dish.* Arrange one-third of the bread slices in an even layer in prepared dish, cutting to fit as needed. Top with half the blueberries. Repeat layers once using half the remaining bread slices and all remaining blueberries. Top with remaining bread slices. In a large bowl whisk together the next six ingredients (through cinnamon). Slowly pour over bread in dish. (Dish will be very full.) Use the back of a large spoon to press bread down to moisten top completely. Cover dish with foil. Let stand in refrigerator 30 minutes.
• Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Pour 1 1/2 cups water in pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to lower dish to steam rack. Lock lid in place. Set an electric cooker on high pressure to cook 25 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 25 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Use foil strips to lift dish out of pot. Let stand, loosely covered, 30 minutes before serving. Serve with Lemon Mascarpone Cream. Lemon Mascarpone Cream
• In a chilled medium bowl beat whipping cream with an electric mixer on medium speed until soft peaks form. Set aside. In another medium bowl beat mascarpone cheese, honey, lemon zest, lemon juice, and nutmeg on medium speed until well combined. Fold about 1/3 of the whipped cream into the cheese mixture to lighten. Fold in remaining whipped cream.

CINNAMON BLUEBERRY FRENCH TOAST

Steps:

• Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight., Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.

CINNAMON BLUEBERRY OVERNIGHT FRENCH TOAST

Steps:

• Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
• Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
• In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
• To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
• Bake for 60 - 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
• Cut into squares and serve with additional blueberries and maple syrup.

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.

FLUFFY FRENCH TOAST

Steps:

• In a shallow bowl, combine the flour, baking powder and salt. Combine eggs and milk; add to dry ingredients and mix well. Dip bread into batter, coating both sides; cook on a greased hot griddle until golden brown on both sides and cooked through. , Meanwhile, for syrup, in a large saucepan, combine the sugar, water and molasses. Bring to a boil; boil for 1 minute. Stir in vanilla and maple flavoring. Serve with French toast.

SLOW-COOKED BLUEBERRY FRENCH TOAST

Steps:

• In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended., Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted in the center comes out clean., For syrup, in a small saucepan, mix sugar and cornstarch; stir in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil; cook and stir until berries pop, about 3 minutes. Remove from heat; stir in butter, lemon juice and remaining berries. Serve warm with French toast.