One slice of bread per jar (any bread, but something hearty and possibly stale is best)
One egg per jar
3-4 tablespoons milk per jar
Cheese, sujuk, and/or vegetables, if you like
Sugar, vanilla, spices, if you like
Salt, to taste, depending if it’s sweet or savory
Beat the milk and eggs. Tear the bread up and put it in the jar, along with any additions you like. Pour the milk/eggs over the bread (leave an inch or so at the top) and cover loosely with a lid or foil. Cook at high pressure for 10 minutes on a trivet, then quick release.