PROGRAM Pressure Cook

PRESSURE Low

RELEASE Quick

4 tsp unsalted butter, divided

6 slices whole grain bread, cut into ¹⁄₂-inch (1.25cm) cubes (about 4 cups)

2 large eggs

1 cup whole milk

¹⁄₂ tsp ground cinnamon

³⁄₄ cup packed-in-juice canned peaches

2 tbsp chopped pecans

1 tsp confectioners’ sugar

4 tbsp maple syrup

1. Place the steam rack in the inner pot, and add 1 cup water to the bottom of the pot.

2. Coat the interior of a 1-quart (1l) soufflé dish with 1 teaspoon of the butter, and then add the bread cubes to the dish.

3. In a medium bowl, combine the eggs, milk, and cinnamon. Whisk to combine, and then add the peaches and canning juice. Stir to combine.

4. Pour the egg mixture over the bread cubes, and gently press the cubes into egg mixture until thoroughly coated in the mixture.

5. Cut the remaining butter into small pieces and evenly distribute over top of the bread cubes. Loosely cover the soufflé dish with aluminum foil.

6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low), and set the cook time for 30 minutes. When the cook time is complete, quick release the pressure.

7. Remove the lid. Carefully transfer the dish to a cooling rack, and allow the casserole to cool for 10 minutes.

8. Garnish with the pecans and dust with the confectioners’ sugar. Cut into 4 equal-sized portions, and drizzle 1 tablespoon maple syrup over top of each portion just before serving. Serve warm.

Peach French Toast Casserole