Pressure Cooker Raspberry Almond French Toast Casserole

Pressure Cooker Raspberry Almond French Toast Casserole

From The Proctor Silex Test Kitchen

Added by Laurie


  • 3 large eggs 
  • 1/3 cup half and half 
  • 3 tablespoons granulated sugar 
  • 1 teaspoon almond extract 
  • 1/2 teaspoon salt 
  • 8 ounces ciabatta bread, cut into 1 1/2-inch pieces 
  • 1 cup frozen raspberries 
  • Confectioners’ sugar 
  • Warm maple syrup 
  • Chopped cooked bacon 
  • Fresh raspberries, for garnish 


  1. Spray a 6-inch springform cake pan with nonstick cooking spray. Set aside. 
  2. In a large bowl, beat eggs, half and half, sugar, almond extract, and salt until well blended. Add bread and frozen raspberries and toss until bread is coated.  
  3. Pour mixture into prepared pan. Cover top of pan with a paper towel, then cover top of pan with aluminum foil, sealing around top edge. 
  4. Place cooking pot in pressure cooker. Add 1 cup water to cooking pot. Set covered pan on roasting rack and lower into cooking pot.  
  5. Place lid on pressure cooker, turn lid to lock, and move steam release valve to closed position. Press PRESSURE mode and adjust cooking time to 23 minutes.  When cooking is completed allow a natural pressure release for 8 minutes. Release any remaining pressure using quick release. 
  6. Remove cooking pot and dry off aluminum foil. Discard aluminum foil and paper towel. 
  7. Remove side of pan and place casserole on a serving platter. Sprinkle with confectioners’ sugar. 
  8. Serve with warm maple syrup and bacon. Garnish with fresh raspberries.  

Serves: 4-6

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