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Pressure Cooker Cranberry Baked French Toast

INGREDIENTS

  • 2 cups fresh cranberries, washed
  • 1/4 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter, melted
  • 1/2 cup sugar
  • 2 cups whole milk
  • 3 eggs, beaten
  • Finely grated zest from 1 orange
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 loaf Challah bread, cubed

 

INSTRUCTIONS

  1. Bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Cook until the berries have popped and thickened slightly about 5 minutes. (You can also cook the sauce in your pressure cooker using the saute function.) Remove from heat.
  2. Pour into a buttered 7×3” cake pan, or similar glass or metal baking dish. (Be sure it fits in your pressure cooking pot.)
  3. In a large bowl, whisk together melted butter and 1/2 cup sugar. Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread. Let rest until the bread absorbs the milk, stirring occasionally.
  4. Spread bread mixture on top of cranberry sauce in pan. Prepare a foil sling for lifting the dish out of the pressure cooking pot by taking an 18” strip of foil and folding it lengthwise twice.
  5. Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom. Center the pan on the foil strip and lower it into the pressure cooker.
  6. Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure. When valve drops carefully remove lid.
  7. Remove dish from pressure cooking pot. If desired, put dish under the broiler to brown up the top.

ALL RIGHTS RESERVED © 2019 www.pressurecookingtoday.com

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