Brown Sugar Banana French Toast Casserole Pressure Cooker Recipe
A make-ahead baked French toast casserole filled with brown sugar caramel sauce, sliced bananas, and a brown sugar crumble topping. Assemble this French toast the night before and bake it in the morning.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar packed
- 2 tablespoons pure maple syrup
- pinch salt
- 3 ripe-firm bananas peeled and sliced
- 8 large eggs
- 1 cup milk preferably whole or 2%
- 1 cup half and half
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 15 oz loaf French bread cut into large cubes, day or two old is best
- ⅓ cup light brown sugar packed
- ⅓ cup all purpose flour
- ½ teaspoon ground cinnamon
- pinch salt for topping
- 3 tablespoons unsalted butter softened
- to serve maple syrup, caramel sauce, sliced bananas, chopped nuts, and/or whipped cream
Instructions
Instructions
- Preheat your pressure cooker by setting it to the sauté function and melt the 6 tablespoons of butter right in.
- Mix in ¾ cup brown sugar, maple syrup, and a pinch of salt until everything’s nice and combined. Toss in those sliced bananas getting gentle with them so they stay in big chunks.
- In a separate bowl, whisk 8 eggs with milk, half and half, 2 tablespoons brown sugar, cinnamon, and vanilla until smooth and creamy.
- Grease your casserole dish well. Spread the cubes of French bread evenly inside, then pour over your banana butter mixture.
- Slowly drizzle the egg mix all over making sure every bread piece gets soaked up nice and good.
- Cover with foil tightly and pop the dish into the cooker. Lock the lid, seal the pressure valve, and set to cook on high pressure for about 25 minutes.
- When done, use a quick release to let the steam out carefully. Remove foil and let the top brown a bit more if you want by turning on the sauté mode for a couple minutes or just serving it as is.
Notes
Perfect with some maple syrup drizzled on top or a dollop of whipped cream to cool things off.