french toast

This makes 2 small ramekins1 tablespoon butter, melted

2-½ teaspoons granulated sugar

¼ + ⅛ teaspoon cinnamon, divided

1 large egg

⅔ cup whole milk

¼ teaspoon vanilla extract

Pinch salt

1 teaspoon maple syrup

2 cups ¾-inch bread cubes (2 to 3 slices, depending on size)

1 cup water for steaming

1. Brush the insides (bottom and sides) of two heat-proof 1-cup custard cups or ramekins with ½ teaspoon of the melted butter per cup. Set aside the other two teaspoons of butter.

2. In a small bowl, stir together the sugar with ¼ teaspoon of the cinnamon. Sprinkle ½ teaspoon of the cinnamon sugar in the bottom of each of the custard cups. Set the remaining cinnamon sugar aside.

3. Crack the egg into a small bowl. Add the milk, vanilla, salt, maple syrup and ⅛ teaspoon cinnamon and whisk until the mixture is homogeneous; no streaks of egg white should remain. Add the bread cubes and toss to coat with the egg mixture. Let the bread soak in the egg mixture for 2 to 3 minutes, gently tossing several times so the mixture is evenly distributed.

4. When the egg mixture has mostly soaked into the bread, divide the mixture between the two cups. Cover each cup with a small square of foil.

5. Add the water to the pressure cooker and insert the steamer basket or trivet.

6. Lock the lid in place and use the Steam setting. Cook for 10 minutes.

After cooking, use the QUICK method to release pressure.

7. While the puddings cook, position an oven rack in the second highest position and turn on the broiler to preheat.

8. When the pressure cooking time has elapsed, unlock and remove the lid. Let the cups sit in the pressure cooker for a few minutes, then carefully remove them to a small baking sheet. Remove the foil.

9. Drizzle the remaining melted butter evenly over the tops of the two bread puddings, then sprinkle the reserved cinnamon sugar over them.

10. Place the baking sheet in the oven and broil the puddings for 5 minutes or so, or until the cinnamon sugar is bubbling and the tops are starting to brown.

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