Instant Pot Butterscotch-Pecan French Toast

An Instant Pot® electric pressure cooker is a versatile appliance to have in your kitchen. You can make tons of different dishes for breakfast, lunch, dinner, and dessert in no time at all. This recipe for Butterscotch-Pecan French Toast may sound tricky is super easy and tastes as good as it sounds. Get more recipes in the Instant Pot® Electric Pressure Cooker Cookbook.

Butterscotch-Pecan French Toast Ingredients 

2 large eggs
1 cup (235 ml) half-and-half
1 teaspoon pure vanilla extract, divided
4 slices French or Italian bread, about 1 inch (2 5 cm) thick
3 tablespoons (45 g) unsalted butter
¾ cup (170 g) packed dark brown sugar
¼ cup (60 ml) heavy cream
½ cup (55 g) pecans, coarsely chopped
¹?8 teaspoon kosher salt
Yields: 4 servings

1. In a large baking dish, whisk together the eggs, half-and-half, and ½ teaspoon of the vanilla. Add the bread slices and soak, flipping them halfway through, for about 5 minutes.
2. Turn the Instant Pot® on to [Sauté]. Add the butter and melt. Add the brown sugar and whisk until melted, about 30 seconds. Press [Cancel]. Whisk in the cream until incorporated and smooth, then whisk in the pecans, salt, and the remaining ½ teaspoon vanilla.
3. Add the bread slices to the pot, shaking off extra egg mixture before you do. Overlap to fit as necessary. Lock the lid. Press [Slow Cook], leave the vent open and cook on “More” for 8 hours.
4. Serve the French toast butterscotch side up. Drizzle the extra sauce and pecans over the top.

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