Cinnamon raisin instant pot french toast casserole...what?!? I know right?? Who knew you could make french toast in the instant pot? I'm continuously impressed with my new kitchen appliance and SO love it. It did take me a hot second to figure out the "steam bath" situation in order to cook said french toast but it's actually super simple. The only tricky business is making a little foil "raft" with handles in order to lift out your baking pan. Alternatively, if you have a slightly smaller pan, you can simply lift the pan out using the steam rack (if it has handles).
The best thing about this instant pot french toast casserole? You can have an awesome, filling breakfast during the summer months! No standing over a hot stove and definitely no turning on the oven. Plus it's done in 30 minutes. Instant pot for the wiiiiin!
Now full disclosure: I don't like my french toast too sweet. I add most of the sugary stuff after it's cooked. Powdered sugar, maple syrup, all that jazz. If you prefer a little more dessert in your breakfast, feel free to add a little brown sugar to the custard mix! I'd start with a couple teaspoons and go from there.
Ready for a brunch perfect breakfast without heating up your house?? Cinnamon berry instant pot french toast casserole is ready for you!
Cinnamon Berry Instant Pot French Toast Casserole
- Total Time: 30 minutes
- Yield: 3-4 1x
Description
One pot french toast recipe with berries. Done in 30 minutes without the messy skillet!
Ingredients
- 12 ounces artisan cinnamon raisin bread, torn into 1 inch pieces
- 3 eggs, beaten
- 1 ½ cups skim milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of ground nutmeg
- 2 tablespoons honey
- 1 cup frozen blueberries
- 1 cup frozen blackberries
- Fresh berries, powdered sugar to garnish
Get Recipe Ingredients
Instructions
- Grease a 1 ½ quart round baking pan (I used one of my cake pans). Place the instant pot steam rack into a 6-qt instant pot. Pour in 1 ½ cups water. Cut out 2-3 strips of foil, about 16 inches long and 3 inches wide. Crisscross the foil strips and place the baking pan on top. Lift and transfer the pan using the foil strips and place it onto the steam rack.
- Place about a third of the bread in a single layer on the bottom of the pan. Top with half of the frozen berries. Repeat for another layer of bread and berries. Top with remaining third of the bread pieces.
- In a small bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and honey until smooth. Pour over the layered bread and berries (the pan will be very full). Press the top layer of bread down to even out custard mix.
- Lock the instant pot lid in place. Using the manual setting, set the instant pot on high pressure to cook for 20 minutes. Once finished cooking, let sit for 5 minutes before quick releasing the pressure valve. Carefully open the lid and remove the pan from the instant pot using the foil strips. Loosely cover and let cool for 10 minutes to let everything settle before serving.
- Top with powdered sugar, fresh berries, butter, syrup, you name it!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
below!
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