By Mardi Gras. Beignets. King cake. Rémy's crawfish claws version 2.0 (holding strong — Danielle's construction has proven more durable than the original). Colette photographed the entire day with her new camera — every bead, every float, every powdered-sugar-covered face. She's developing an eye. The camera is teaching her something the paintbrush didn't: how to see the moment as it happens, not as it's remembered. The paint captures memory. The camera captures now. Both are preservation. Both are love.
Luc wore the Saints jersey. Last Mardi Gras at home. He'll be at LSU next year, in Tiger Stadium, watching Mardi Gras from a dorm room instead of a driveway. I didn't say this out loud. I didn't need to. Danielle squeezed my hand during the parade, which is how she says "I know, and I feel it too, and we're going to be okay."
Made dirty rice and beignets and the annual jambalaya, and the family ate together in the kitchen, and Luc was there, and Colette was there, and Rémy was there (in crawfish claws), and Danielle was there, and I was there, and the there-ness was the whole thing, and the there-ness was temporary, and the temporary was beautiful.
The jambalaya and dirty rice were gone by nightfall, the beignet plate scraped clean, and Rémy had finally surrendered his crawfish claws somewhere around bedtime — but the next morning, everyone was still there, still together, still moving slowly through the house in that unhurried way you only get on the rarest of days. That’s when I made this. Pressure-Cooker French Toast is the kind of breakfast that says the celebration isn’t quite over yet — rich and warm and made for a full table, the kind Luc will remember long after he’s watching parades from a dorm room instead of our driveway.
Pressure-Cooker French Toast
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 8
Ingredients
- 1 loaf (about 1 lb) day-old French bread, cut into 1-inch cubes
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/3 cup granulated sugar
- 2 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- Powdered sugar, for serving
- Fresh berries, optional for serving
Instructions
- Prepare the custard. In a large bowl, whisk together eggs, milk, heavy cream, sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth.
- Soak the bread. Add the bread cubes to the bowl and gently fold to coat. Let stand for 5 minutes so the bread absorbs the custard, pressing down lightly if needed.
- Prep the insert. Grease a 7-inch round springform pan or a heatproof baking dish that fits inside your pressure cooker with butter or nonstick spray. Transfer the soaked bread mixture into the pan and dot the top with the small pieces of butter.
- Add water and set up the rack. Pour 1 cup of water into the bottom of the pressure cooker. Place the trivet or rack inside, then carefully lower the filled pan onto the rack using a foil sling or silicone handles.
- Pressure cook. Secure the lid and set the pressure release to Sealing. Select Manual/Pressure Cook on High and set for 20 minutes. When the cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Brown the top (optional). For a golden top, transfer the pan under a broiler for 2–3 minutes, watching closely, until the top is lightly caramelized.
- Serve. Let rest 5 minutes before unmolding or slicing. Dust generously with powdered sugar, drizzle with maple syrup, and serve with fresh berries if desired.
Nutrition (per serving)
Calories: 340 | Protein: 12g | Fat: 14g | Carbs: 42g | Fiber: 2g | Sodium: 380mg