Ingredients 2 ripe, Bananas Or you can use 1/2 cup pumpkin puree 0.25 tsp, pumpkin pie spice 1 cup (240 mL), 2% Milk 2 egg, Large, 1 tbsp, Unsalted Butter (tillamook) 2 TSP, Organic Gourmet Pure Bakers / vanilla Extract 7-8 slice (45g), Bread, cinnamon or any bread you like. (We had left over frozen Double Fiber & Honey Bread for this recipe.) 2 tsp(s), Ground Cinnamon 1 tsp, Pink Himalayan Salt 55 gram, Pure Cane Sugar-dark Brown (4g)
Steps Spray 1 1/2-quart casserole or soufflé dish or round baking dish that fits inside Pressure cooker with nonstick cooking spray. Whisk milk, eggs, brown sugar, butter, cinnamon, bakers extract or vanilla, salt and pumpkin spice in large bowl until well blended.
Then mash the bananas & stir in well.
Add bread cubes; toss to coat.
Pour into prepared dish; cover tightly with foil.
Pour water into pot.
Place casserole dish on rack; lower rack into pot.
Secure lid and move pressure release valve to Sealing position.
Press Manual or Pressure Cook; cook at high pressure 40 minutes.
When cooking is done, use natural release for 10 minutes, then release remaining pressure.
Remove dish from pot.
Remove foil; cool 15 minutes.
Serve with a little milk on top or any other sauce you like. Maybe even some chocolate sauce.
Notes Nutrition Facts Servings 6.0 Amount Per Serving calories 266 % Daily Value * Total Fat 6 g 10 % Saturated Fat 2 g 9 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 8 mg 3 % Sodium 307 mg 13 % Potassium 217 mg 6 % Total Carbohydrate 49 g 16 % Dietary Fiber 9 g 34 % Sugars 20 g Protein 10 g 19 % Vitamin A 6 % Vitamin C 7 % Calcium 5 % Iron 5 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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