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Savory French Toast
By :Weldon Owen
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Layered with sautéed asparagus and mushrooms then covered with a rich, herb-infused egg mixture, cubes of bread take on a dense, almost custard-like, texture.
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Difficulty Easy
Browse Category Dinner
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basil, Bread, Eggs
Keyword instant pot
Cook Time 40 minutes
Passive Time 15 minutes
Servings
4-6 servings
Ingredients
  • Unsalted butter or cooking spray for greasing
  • 3 large eggs
  • 2 cups whole milk 475 ml
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh basil
  • 1 tsp freshly grated lemon zest
  • 1/4 tsp freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 tbsp canola or avocado oil
  • 6 oz asparagus cut into 1-inch (2.5-cm) pieces, 180 g
  • 6 oz cremini or white button mushrooms sliced, 180 g
  • 1 tsp chopped fresh thyme leaves
  • 8 oz day-old baguette or country bread cut into 1-inch (2.5-cm) cubes, 250 g
  • 2 cups Water 475 ml
  • freshly grated Parmesan cheese optional
Difficulty Easy
Browse Category Dinner
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basil, Bread, Eggs
Keyword instant pot
Cook Time 40 minutes
Passive Time 15 minutes
Servings
4-6 servings
Ingredients
  • Unsalted butter or cooking spray for greasing
  • 3 large eggs
  • 2 cups whole milk 475 ml
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh basil
  • 1 tsp freshly grated lemon zest
  • 1/4 tsp freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 tbsp canola or avocado oil
  • 6 oz asparagus cut into 1-inch (2.5-cm) pieces, 180 g
  • 6 oz cremini or white button mushrooms sliced, 180 g
  • 1 tsp chopped fresh thyme leaves
  • 8 oz day-old baguette or country bread cut into 1-inch (2.5-cm) cubes, 250 g
  • 2 cups Water 475 ml
  • freshly grated Parmesan cheese optional
savory french toast, french toast, french toast recipes, savory french toast recipe, french toast recipes, savory french recipe
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Grease a 1½-qt (1.5-L) ceramic baking dish with butter or cooking spray.
  2. In a medium bowl, whisk together the eggs, milk, chives, basil, lemon zest, nutmeg, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  3. Select Sauté on the Instant Pot® and heat the oil. Add the asparagus, mushrooms, thyme, and ½ teaspoon salt and cook until the asparagus stems are bright green and the mushrooms begin to turn golden brown, about 5 minutes. Transfer to a plate. Press Cancel to reset the program.
  4. Arrange one-third of the bread cubes in a single layer in the prepared baking dish. Layer half of the vegetable mixture on top. Place another third of the bread cubes in another layer on top, followed by the remaining vegetable mixture. Layer the remaining bread cubes on top and pour the egg mixture over all, pressing down gently so that the bread absorbs the liquid. Cover with aluminum foil and refrigerate for at least 1 hour or up to overnight.
  5. Pour the water into the Instant Pot® and place the baking dish on the steam rack. Using the handles, lower the dish and steam rack into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at high pressure.
  6. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and, using the steam rack handles, lift out the dish. Transfer to a cooling rack, remove the foil, and let cool slightly. Cut into wedges and serve.
Recipe Notes

BONUS STEP After removing it from the pot, sprinkle the savory French toast with Parmesan cheese and bake in a preheated 400°F (200°C) oven until golden brown, 8–10 minutes.