1. Spray or butter a 1.5 to 2 quart oven safe dish. Set aside (I use a 7"x3" stainless pan).

2. Place the bread cubes and pecans in a mixing bowl. Toss to mix. Set aside.

3. In a separate bowl, whisk together eggs, sugar, milk, vanilla, cinnamon, orange zest, and salt. Whisk very well.

4. Pour the custard mixture over the bread and lightly mix to coat all of the bread cubes. Transfer to the prepared pan. Gently press on the bread to help it absorb the custard.

Make the Topping

1. Melt the butter in the microwave. Mix in the brown sugar cinnamon, and salt. Drizzle over the bread evenly.

2. Cover the pan tightly with foil that is sprayed with cooking spray. Crimp the edges well.

Cook the Casserole

1. Put 1½ cups of water into the inner liner of the pressure cooker (2 cups for the 8 qt). Using the handles of the trivet/rack, carefully lower the pan into the pressure cooker pot. It will need to sit on the rack, not directly on the bottom of the pot.

2. Place the lid on the pot and set the Steam Release Knob to Sealing. Press the Manual/Pressure Cook button, then the +/- button to select 30 minutes. High Pressure.

3. When the cook cycle ends, let the pot naturally release pressure for 15 minutes. Then manually release any remaining pressure by turning the knob to Venting. When the pin in the lid drops open the lid and carefully remove the pan, using the rack's handles.

Crisp the Top

1. Remove the foil. Turn on broiler to 400° F.

2. When broiler is hot, place the pan on the middle oven rack. Brown the top to your liking. Keep an eye on it!

3. Serve with warm maple syrup, and powdered sugar.