Cinnamon Blueberry French Toast

• 2 large Eggs
• 1-1/3 cups 2% Milk
• 3 tbsp Cinnamon, ground
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 6 cups French Bread
• 3/4 cup Blueberries, fresh or frozen
• Maple Syrup

Whisk together the first 6 ingredients. Arrange half the bread cubes in a greased 1-1/2 qt. baking dish. Top with half the blueberries and half the milk mixture. Repeat layers.

Place trivet insert and 1 cup water in the electric pressure cooker. Cover baking dish with foil. Fold an 18x12-inch piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes.

Let pressure release naturally for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve with syrup.