CRANBERRY ORANGE “BAKED” FRENCH TOAST (Pressure Cooker)

Contributed By: Terry Borden

Ingredients:

CRANBERRY ORANGE SAUCE
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
FRENCH TOAST
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

Method:

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.
Pour into a buttered 7×3” cake pan, or similar glass or metal baking dish. (Be sure it fits in your pressure cooking pot.)
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.
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.
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.
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.
Remove dish from pressure cooking pot. If desired, put dish under the broiler to brown up the top.

Helpful Hints:

Yield 6 to 8 servings.


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