First cut the Pepperidge Farm Cinnamon Raisin bread cut into 1/2" cubes.
Mix the 1/2 cup of half & half, 3 eggs slightly beaten, 1/4 cup brown sugar, 1 tsp Nielsen & Massey Madagascar Vanilla Extract and 2 tbsp of cinnamon into a dish. Then add in the bread, mix until soaked completely.
Place cooking trivet and 1/2 cup of water in the base of Instant Pot.
Used an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding the french toast mixture, you can use a butter or coconut spray as well.
Seal lid and set to cook at High Pressure Manual Cook for 20 minutes, then allowed to natural vent and rest for 12 minutes.
While the french toast is baking I made the icing drizzle mix. This is made with approximately 1/2 cup of confectioners sugar, 1/2 tbsp vanilla, and 1/2 cup of water. If your icing drizzle is to thin you can add more sugar, if it is too thick, thin mixture with a tsp of water until you reach a syrup like consistency.
Once your french toast is cooled, use oven mitts to invert the flower bundt pan onto a plate or cake dish and drizzle with the vanilla icing or syrup.
Top with cinnamon and optional pecans, Serve warm.