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Mini - Sweet & Spicy Asian Ribs
Mini - Blueberry-Almond French Toast Casserole
| By : |
| 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
Ingredients
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Instructions
- 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.
- Spray the baking dish with cooking spray and pour the bread mixture into the dish.
- 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. - Secure the lid, ensuring the valve is turned to the Sealing position.
- Press the Pressure Cook button and set the time to 25 minutes.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
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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.
Very good!
Could try with small French White Casserole dish, sitting on the trivet. Probably with foil over it.
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.
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.
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.
I used a 7” springform pan
Substituted the almond extract for vanilla. Topped with almond slivers and homemade whipped cream….. omg, this is the easiest and most yummy breakfast!!
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.
Very good!
He hTy ?
This was the best meal i have ever had
Was ok, kinda mushy. Needed more blueberries. I don’t think ill make it again.
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.
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!
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?!
Absolutely delicious!
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.
Manual release the steam. Very good! Fix it and forget it!
It’s very tasty, especially with a dollop of whipped cream but it’s not pretty and is far more like bread pudding rather than french toast. My hasband loves it.
New user here… This recipe sounds wonderful but can you make it the same way in a 6 quart IP?
Could I use a Corning Ware dish to cook this?
The taste was great but like others said, a bit soggy. The directions don’t say, but do a quick release and take the lid off as soon as it’s finished. I let it sit for a few minutes and it helped, but I wanted the top really pretty and brown, so I finished it in the oven for 10 min @350. I added maple syrup but it really didn’t need any with the juices from the blueberries. Some whipped cream and powdered sugar on top would have been great!
Made this for breakfast today. Some of the previous commenters seemed surprised that this was like a bread pudding. I tried it because I have a similar recipe I make in the oven and wanted to see how it would turn out in the IP. My husband liked it, I was so-so about it. I may have used too much bread and will probably try it again with a little less bread. I do not have any pans suitable for p-i-p so I fashioned one out of aluminum foil. I use 3 foil sheets and it worked very well.
Delicious!!
Can this recipe be prepared the night before and refrigerated?