Instant Pot French Toast Casserole
Sweet, filling, and perfect for breakfast!
Equipment
- Instant Pot
Ingredients
- 1 lb. stale brioche challah or french bread
- 6 large eggs
- 1 ¼ c. milk
- ¼ c. brown sugar
- 2 tsp. vanilla extract
- 2 tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. orange zest
Praline Topping
- 2 Tbsp brown sugar
- 2 Tbsp. butter softened
- ⅓ c. pecans coarsely chopped
- ¼-½ tsp. ground cinnamon
- ⅛ tsp. salt
Vanilla Icing
- 2 Tbsp cream cheese softened
- 2 Tbsp butter softened
- 1 c. powdered sugar
- ½ tsp vanilla extract
Instructions
- Begin prepping a 1.5 qt round oven-safe baking dish by spraying it with cooking oil and setting aside. Place the trivet into the Instant Pot with 1 c. of water. Then cut up the stale bread into1-inch cubes and set aside. In a separate bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, salt, and orange zest together until combined. Pour this mixture over the cubed bread and stir until coated. Then pour this mixture into your prepared baking dish.
- Next up, make the praline topping by combining all ingredients and mixing until combined. It will be on the dry side, that's okay. Sprinkle this mixture over the top of the bread. Then cover the baking dish with foil and place on top of the trivet and close the lid. Make sure the vent is set to "seal" and set the pressure to "High" and "Manual" for 28 minutes.
- While the casserole is cooking, make the frosting by combining the butter and cream cheese together until light and creamy. Slowly add in the powdered sugar and vanilla, adding a little bit of milk if needed.
- When the Instant Pot is done, use the quick release method to release the pressure. If desired, you can place the casserole in the oven and broil for 3-4 minutes in order to crisp up the topping. Last, drizzle the icing over the top of the casserole, then serve and enjoy!