Name: Instant Pot French Toast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 8 cups Stale/Day-Old Bread, (lg cubed (brioche, French, etc.)); ¼ cup Chopped Pecans; 5 lg Eggs; 2½ Tablespoons Sugar; 1½ cups Whole Milk; 1 teaspoon Vanilla; 1 teaspoon Cinnamon; ½ teaspoon Orange Zest ((optional)); ⅛ teaspoon Salt; 4 Tablespoons Melted Butter, (unsalted); 2½ Tablespoons Brown Sugar; ¾ teaspoon Cinnamon; Pinch of Salt

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Instant Pot French Toast Casserole is an easy Instant Pot recipe that is very delicious. You can make this quick pressure cooker French toast casserole in under an hour. This is a great Instant Pot Holiday breakfast recipe. A yummy, simple Instant Pot Breakfast recipe.

Instant Pot French Toast Casserole

Breakfast is the favorite meal of many people. So many choices; sweet, savory, or a combination of both!

Today I'm sharing a sweet and delicious Instant Pot French toast casserole recipe with you. A favorite Holiday breakfast.

This pressure cooker French toast recipe is very easy to make, and tastes delicious. Using what we call stale, or day-old bread, and a creamy egg custard, you will end up with a tasty breakfast treat!

You can make this pressure cooker French toast casserole ahead and keep it in the fridge until you are ready to cook it.

To make this French toast casserole in the Instant Pot, you will be using the Pot-in-Pot method of pressure cooking.

What is Pot-in-Pot Pressure Cooking?

Also called PIP. The pressure cooker needs thin liquid, such as water or broth, to make steam that builds up and creates the pressure needed to pressure cook the food.

Pot-In-Pot is a method of pressure cooking food that you don’t want watered down (such as a quiche, lasagna or cheesecake). Or for foods that are too thick to build pressure (not enough thin liquid).

So you put the food in a separate cooking dish (preferably stainless, or an oven safe pan) and set it on the trivet/rack within the inner liner, where it is suspended above the water.

The water goes directly into the inner pot, then the trivet/rack is set in the pot, then the pan of food sits on the trivet (never directly on the bottom of the inner liner).

Resume pressure cooking as normal. The PIP method usually requires a longer cook time than if the food was cooked directly in the inner liner.

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If you make this tasty pressure cooker French toast casserole, please leave a comment and a star rating below. I'd like to know how you liked it!

5 from 5 votes

Instant Pot French Toast Casserole

Prep Time

15 mins

Cook Time

30 mins

Pressure Building and Release

15 mins

Total Time

1 hr

Instant Pot French Toast Casserole is an easy recipe that is very delicious. You can make this quick pressure cooker French toast casserole in under an hour.

Course: Breakfast

Cuisine: American

Keyword: pressure cooker french toast casserole recipe

Servings: 6

Calories: 429 kcal

Author: Sandy Clifton

Ingredients

8 cups Stale/Day-Old Bread, lg cubed (brioche, French, etc.)
¼ cup Chopped Pecans

Egg Custard

5 lg Eggs
2½ Tablespoons Sugar
1½ cups Whole Milk
1 teaspoon Vanilla
1 teaspoon Cinnamon
½ teaspoon Orange Zest (optional)
⅛ teaspoon Salt

Topping

4 Tablespoons Melted Butter, unsalted
2½ Tablespoons Brown Sugar
¾ teaspoon Cinnamon
Pinch of Salt

Instructions

Spray or butter a 1.5 to 2 quart oven safe dish. Set aside (I use a 7"x3" stainless pan).
Place the bread cubes and pecans in a mixing bowl. Toss to mix. Set aside.
In a separate bowl, whisk together eggs, sugar, milk, vanilla, cinnamon, orange zest, and salt. Whisk very well.
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

Melt the butter in the microwave. Mix in the brown sugar cinnamon, and salt. Drizzle over the bread evenly.
Cover the pan tightly with foil that is sprayed with cooking spray. Crimp the edges well.

Cook the Casserole

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.
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.
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

Remove the foil. Turn on broiler to 400° F.
When broiler is hot, place the pan on the middle oven rack. Brown the top to your liking. Keep an eye on it!
Serve with warm maple syrup, and powdered sugar.