If you need a quick and easy breakfast for Christmas morning, this eggnog pecan baked french toast in the pressure cooker fits the bill!
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The early morning wake-up call from three exuberant little ones is exhausting and invigorating at the same time. The air of excitement is palpable and the flurry of activity is dizzying. The kids tear into their presents with exclamations of joy and surprise and I try my best to snap a few pictures to capture their genuine smiles.
Christmas morning is such a special time–it calls for a celebratory breakfast but requires it be easy to prepare. Because between installing batteries and reading instruction manuals, no mama has time to be slaving away in the kitchen.
Breakfasts that can be at least partially prepared ahead of time are perfect for occasions such as this. That’s what I love about this eggnog pecan baked french toast (since bread pudding and baked french toast are pretty much the same thing, you can serve this for dessert and call it bread pudding, or serve it for breakfast and call it french toast. Win win!!).
And since we use the pressure cooker to “bake” it, it cooks up in a flash!
After falling in love with caramel pumpkin spiced bread pudding in the pressure cooker, I decided to experiment with another version. And voila, this eggnog pecan baked french toast was born!
The eggnog flavor adds a festive flair to this dish without being overpowering, and the pecans offer a nice contrast to the soft bread. I find the eggnog glaze is sweet enough on its own, but you can always add a drizzle of warm syrup if your heart desires. 🙂
If you want to make it ahead, just prepare it up through the step of putting it in the pressure cooker. Cover it with plastic wrap and put it in the fridge overnight. In the morning, just pop it in the pressure cooker and follow the steps for cooking.
If you don’t want to prepare everything the night before (I’m looking at you, late-night last-minute gift wrappers), you can just toast the bread the night before and complete the remaining steps in the morning.
And of course, if you don’t need to make it ahead of time, just follow the steps as written below whenever you’re ready.
It’s totally up to you!
One thing is for sure–this is a tasty breakfast that feels special without requiring a lot of effort. Because you have more important things to do on Christmas morning. 🙂
- A baking dish that fits in the pressure cooker. I used this Fat Daddio pan (be sure to wrap the outside with foil if you use this pan, to prevent seepage of liquid), but you can also use a 6-cup bundt pan that fits into the pressure cooker.
- Instant Pot– I have the DUO60 model and I love it!
- An extra silicone ring– Silicone rings can absorb flavors (and then impart them to other foods), so it’s a good idea to have one ring for “sweet” and one for “savory,” so that your desserts don’t end up having the flavor of the chili you made yesterday. 🙂 If you don’t have an extra one yet, that’s ok, but if you do, go ahead and use it.
You can find more easy pressure cooker recipes and tips and tricks by clicking here!
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