Mini - Blueberry-Almond French Toast Casserole
By :Cooking With Your Instant Pot Mini - Heather Schlueter
Print Recipe
Tangy blueberries and crunchy almonds take this French toast to a whole new level, yet it’s simple enough to become an everyday favorite. This recipe uses a 1-quart (1 L) round baking casserole dish that has a 5½-inch (14 cm) diameter.
Votes: 15
Rating: 4.27
Rate this recipe!
Course Breakfast
Cuisine American
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Blueberries, Bread, Eggs
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon cinnamon
  • 1 cup fresh blueberries or 1/2 cup frozen thawed
  • 4 thick slices French bread cut into 2-inch pieces
  • Cooking Spray
  • powdered sugar for serving
  • slivered almonds for serving
  • Additional Blueberries for serving
  • maple syrup for serving if desired
Course Breakfast
Cuisine American
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Blueberries, Bread, Eggs
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon cinnamon
  • 1 cup fresh blueberries or 1/2 cup frozen thawed
  • 4 thick slices French bread cut into 2-inch pieces
  • Cooking Spray
  • powdered sugar for serving
  • slivered almonds for serving
  • Additional Blueberries for serving
  • maple syrup for serving if desired
Votes: 15
Rating: 4.27
Rate this recipe!
Instructions
  1. In a large bowl whisk together the milk, eggs, brown sugar, almond extract, and cinnamon until well blended. Fold in the blueberries and bread pieces until well coated.
  2. Spray the baking dish with cooking spray and pour the bread mixture into the dish.
  3. Place the steam rack into the Instant Pot inner pot and add 3/4 cup water. Carefully lower the baking dish onto the steam rack.
  4. Secure the lid, ensuring the valve is turned to the Sealing position.
  5. Press the Pressure Cook button and set the time to 25 minutes.
19 replies
  1. Beverlyb
    Beverlyb says:

    Not a review as I haven’t made it yet. Can you tell me what brand of dish you used in the InstantPot? All I’ve found are dishes that you can’t use in the IP.

  2. Shaken
    Shaken says:

    Could try with small French White Casserole dish, sitting on the trivet. Probably with foil over it.

  3. Lindz1206
    Lindz1206 says:

    Disappointed. The recipe sounded delicious and I couldn’t wait to make this for breakfast this morning.
    The flavor is good, however, the end result was a globby gooey colloid mess with the consistency of bread pudding. I used a glass pyrex dish, not sure if this was an issue. Cooked it on high pressure for 25 mins and it was pretty much still raw, added another 15-20 mins and it was cooked, but was a glob of goo. I would use this recipe again, but probably cook on stove top or in oven.

  4. Stinking
    Stinking says:

    My two cents…
    I would not recommend using Pyrex or even Corningware inside the IP. They could shatter. Plus, these types of things were not meant to withstand the high pressure that comes with using the IP.

  5. David Louis
    David Louis says:

    Worked out well. Very quick and easy.
    Not soggy, i opened the lid after QR and let it sit for a few
    min. Will try strawberries next.

  6. Alibren
    Alibren says:

    Substituted the almond extract for vanilla. Topped with almond slivers and homemade whipped cream….. omg, this is the easiest and most yummy breakfast!!

  7. dmied
    dmied says:

    I made it for the first time and my family loved it. Consistency was good. The only disappointment was that it wasn’t as flavourful as i hoped. I’ll make adjustments and try againsnd see if I can get it to 5 stars.

  8. Blackcelticrose
    Blackcelticrose says:

    Was ok, kinda mushy. Needed more blueberries. I don’t think ill make it again.

  9. Sandra
    Sandra says:

    Really good recipe. I adapted the ingredients after reading the comment (add more of this, less of that) and the result was delicious. The maple syrup just makes it perfect.

  10. Eriling Bailey
    Eriling Bailey says:

    Substituted a leftover french bagget and added 1/3 cup of the following: mozzarella cheese, sharp chedder cheese, and cooked delli sliced ham. Loved It!

  11. Bellablue
    Bellablue says:

    Will try this using a baguette. And will try as is written. Am amazed by how many leave a review but have changed the recipe. What kind of a review is it when you’ve made a different recipe?!

  12. Nif
    Nif says:

    Sorry, I wouldn’t recommend this recipe. The instructions are incomplete (what kind of dish, QR or NR, should probably cover it).
    It ended up as a mushy, grey, wet, inedible mass. I’m an accomplished cook and this just isn’t a good recipe.

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