Instant Pot French Toast Casserole
User Reviews
4.4
Instant Pot French Toast Casserole
Description
This casserole uses cubed stale brioche or challah bread, which soaks in a mixture of eggs, whole milk, brown sugar, vanilla, cinnamon, salt, and optional orange zest. The bread absorbs the custard, resulting in a moist but set texture when cooked. The topping is a praline mix of brown sugar, butter, chopped pecans, cinnamon, and salt, adding a sandy, pasty texture after baking. The optional vanilla icing blends cream cheese, butter, powdered sugar, and vanilla, creating a smooth, sweet glaze to finish the dish.
The casserole is baked in a round oven-safe dish until the egg custard sets and the topping caramelizes. Stale bread is preferred to prevent sogginess; if fresh bread is used, it can be dried out by baking before assembling. The optional orange zest adds bright citrus notes reminiscent of orange cinnamon rolls.
This dish is suitable for breakfast or brunch and can be served with fresh fruit and maple syrup. It offers a make-ahead advantage, as it can be prepared the night before and baked fresh.
Ingredients
- 1 pound Brioche challah see notes, stale, or french bread
- 6 egg large, Nellie's Free Range brand
- 1 + ¼ cups milk whole
- ¼ cup brown sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp salt
- 1/8-1/4 tsp orange zest (optional but delicious!)
Praline Topping
- 2 TBSP brown sugar
- 3 TBSP butter unsalted
- ⅓ cup pecans coarsely chopped
- 1/4-1/2 tsp ground cinnamon
- ⅛ tsp salt
Vanilla Icing
- 2 TBSP cream cheese softened
- 2 TBSP butter unsalted, softened
- 1 cup powdered sugar (confectioner's sugar)
- ½ tsp vanilla extract
EXTRAS
- Fresh fruit
- maple syrup for drizzling
Instructions
- This recipe works best with stale or dried out bread - see notes below if you need to dry out fresh, fluffy bread to make this tasty french toast casserole!
- Prep a 1.5 quart round oven-safe baking dish. Prevent sticking by spraying with cooking spray (avocado oil is my favorite) or rub the inside of the dish with butter. Optional: Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
- Cut bread (crust included) into 1-inch cubes and add to a large bowl. Set aside.
- In a medium bowl, combine eggs, milk, brown sugar, vanilla, cinnamon, salt, and orange zest. Add 1/8 tsp of zest for just a hint of flavor and 1/4 tsp for an extra burst of orange flavor. Whisk until blended.
- Pour egg mixture over cubed bread and mix to ensure bread is evenly coated. Pour into prepared dish.
- To make the praline topping (optional but soooo good) combine the ingredients and mix well using your hands until texture is almost sandy and paste-like. Sprinkle on top of the casserole.
- Cover your baking dish with foil (to prevent condensation while cooking) and place the dish on top of a handled trivet. My Instant Pot came with one but if you only have a regular trivet you can make your own handle out of folded sheets aluminum foil! Pour 1 cup of water into the inner pot of the pressure cooker and lower your baking dish into the pot on the trivet.
- Lock the lid and set to 28 minutes high pressure. Ensure sure valve is in the sealed position.
- While the casserole cooks, make your icing. Using a hand mixer or a whisk and some muscle power, blend together softened cream cheese and butter until creamy. Mix in powdered sugar and vanilla and season with a teeny pinch of salt. Blend well and feel free to add an extra 1/4 tsp of vanilla if you'd like extra flavor!
- Once the Instant Pot beeps, quick release the pressure by flipping valve to venting position. Remove dish by lifting by the handled trivet using dish towels or gloves (it gets hot) and set aside. Remove foil
- For a crisp topping, feel free to place casserole in the oven and broil on HIGH for 3-4 minutes, watching very closely to prevent over-toasting or burning. This is totally optional but it has an awesome texture if you can spare a few extra minutes! Top casserole with icing and dive in with fresh fruit and maple syrup for drizzling.
Notes
- Using stale or dried bread improves the casserole's texture by preventing sogginess.
- To dry fresh bread, cut into cubes and bake at 325°F for 20-25 minutes.
- Orange zest is optional but adds a citrus note similar to orange cinnamon rolls.
- Nutrition facts provided exclude the optional icing; adjust as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 184mg | 61% |
| Sodium | 719mg | 30% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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