Slice french bread into cubes.

Layer one sliced banana over the bread, then sprinkle one tablespoon of brown sugar over the bananas.

In a microwave, melt the cream cheese 30-45 seconds until it’s creamy enough to spread. Cover the bananas and bread with cream cheese.

Add the rest of the bread to the bowl and layer one more sliced banana over the bread.

Sprinkle one tablespoon of brown sugar over the bananas and half of the pecans over the top.

Place sliced butter pieces over the bread as the top layer.

In a mixing bowl, beat the eggs with a whisk. Whisk milk, white sugar, vanilla, and cinnamon into egg mixture.

Pour egg mixture over the bread, making sure to coat the bread well.

Pour 3/4 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip.

Center the pan on the trivet or foil strip and lower it into the pressure cooker.

Lock the lid in place. Select High Pressure and set the timer for 25 minutes. If using an Instant Pot, select the porridge button, then add 5 minutes to the cook time.