7 slices Gluten Free White Bread, or 1/2 a loaf (this recipe will work with any type of bread)
1 cup Water
1/4 cup Pecans, toasted and roughly chopped
For the Glaze:
1/4 cup Reduced Fat Cream Cheese, at room temperature (for dairy free, this is optional)
2 1/2 tablespoons Pure Maple Syrup
Find a heat-proof bowl that will fit comfortably inside your instant pot and rub it with coconut oil.
Place the carrots and the pineapple into a kitchen towel and ring out as much of the liquid as you can. Then, add them into that bowl.
Add in the coconut sugar, coconut milk, baby food, eggs, cinnamon, vanilla and nutmeg and stir until well mixed.
Cut all the slices of bread into 6 cubes and stir into the bowl. Gently stir until the bread is well coated and moistened (if you want you could mix everything in a big bowl, then transfer to the small bowl to make it easier!)
Pour the water into the bottom of the Instant Pot and place the Instant Pot trivet inside the pot. Place the bowl onto the trivet.
Cover, set to sealing, and cook on high pressure for 28 minutes.
Once cooked, do an immediate steam release and remove the lid. Let it sit in the pot for about 10 minutes.
While the French toast sits, microwave the maple syrup until it just starts to boil – about 15-20 seconds. Put the cream cheese in a small bowl and pour over the maple. Whisk vigorously until smooth.
Carefully (using oven mitts) remove the bowl from the Instant Pot and sprinkle over the pecans. Cover with the glaze (or drizzle onto individual servings once plated!)