Cinnamon-Spiced Breakfast Bake with Bacon

Looking for something a little naughty and indulgent? This bread-pudding-style casserole is made with a combination of torn French bread and doughnuts and finished off with maple syrup and powdered sugar. Smoky, salty bacon provides a nice contrast to all of that sweetness.

PREP TIME: 20 minutes

FUNCTION: Sauté (Less); Pressure/Manual (High)

CLOSED POT TIME: 45 minutes

TOTAL TIME: 1 hour 5 minutes + 15 minutes stand

RELEASE: Quick

SERVES: 6

• 2 cups French bread cubes (½-inch cubes)
• 4 cups torn doughnuts (cinnamon sugar cake and/or glazed raised doughnuts)
• 6 eggs
• 2 cups 2% milk
• ¼ teaspoon pumpkin pie spice or ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 4 slices bacon, diced
• Nonstick cooking spray
• 2 cups water
• Pure maple syrup
• Powdered sugar

PREP

Combine bread cubes and torn doughnuts in a large bowl. Whisk together eggs, milk, pumpkin pie spice, salt, and vanilla in a mixing bowl. Pour over bread and doughnuts. Stir to combine; set aside.

Select sauté on the Instant Pot® and adjust to less. Sauté diced bacon for 5 minutes. Press cancel. Remove bacon pieces to a paper towel-lined plate. Drain grease and wipe pot clean with a paper towel.

Stir bacon into doughnut and egg mixture. Pour into a 1½- or 2-quart soufflé dish coated with cooking spray. Cover with foil. Add water to pot. Place soufflé dish in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 35 minutes. When cooking is complete, use a quick release to depressurize. Remove foil and let stand for 15 minutes before serving.

SERVE

Spoon into serving bowls. Drizzle with maple syrup and powdered sugar.