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Cherry Chocolate Poke Cake
Overnight French Toast Casserole
| By : |
All the magic happens with this French toast casserole overnight. The crusty French bread soaks in the egg mixture making a delightful custard that cooks up perfectly in the morning. The bread type is important for this recipe. A less crusty bread will fall apart and not have the chewy texture that makes Overnight French Toast Casserole so delicious.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
5 servings
|
Ingredients
- 1/2 loaf French bread cut into (
1 inch ) chunks, day-old - 8 large eggs
- 3/4 cup whole milk
- 3 tbsp granulated sugar
- 3 tbsp packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp unsalted butter cubed and chilled
- 1 1/2 cups Water
- 1/4 cup maple syrup
Ingredients
|
Instructions
- Grease a (
7 inch ) cake pan with cooking spray. - Arrange chunks of French bread in a single layer on bottom of pan.
- In a medium bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, and salt until fully combined. Pour egg mixture over French bread.
- Sprinkle cubed butter on top of French bread. Refrigerate, at least 2 hours, or overnight.
- Pour water into Instant Pot®. Place a trivet inside.
- Place a paper towel on top of cake pan and tightly cover with foil. Create a foil sling and use it to gently lower pan into Instant Pot®.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 30 minutes.
- When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
- Carefully remove French toast casserole using foil sling. Remove foil and paper towel.
- Serve topped with maple syrup.
Recipe Notes
PER SERVING CALORIES: 411 | FAT: 15g | PROTEIN: 16g | SODIUM: 650mg FIBER: 1g | CARBOHYDRATES: 54g | SUGAR: 30g
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Aileen Clark is a recipe developer and food blogger at AileenCooks.com. Aileen's mission is to connect with other moms in a way that helps make their lives easier and more fun. She loves creating new recipes for the Instant Pot® and runs an Instant Pot® group on Facebook focused on troubleshooting recipes and helping new users find success with cooking in the Instant Pot®. She has been featured on Huffington Post, Today Parents, and Money Saving Mom and her recipes have been shared on Food Gawker, ParadeCommunity Table, Country Living, and Happy Hooligans. She was recognized as one of the top parenting bloggers in Sacramento and has partnered with many major brands, including: NABISCO, Better Than Bouillon, Red Baron, Ling Ling, Huggies, Fisher-Price, StarKist, and Macy's. Aileen lives in Northern California with her husband and three children.
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OmG delish!
Are we talking a brioche bread or a hard baguette type?
Really good! Reminds me of bread pudding without raisins!
Why does cusine say Beverage and why does it say pressure cook manual for 30 minutes then the cook now only cooks it for 10 min.
I don’t have a 7 in cake pan, will a ceramic casserole dish work?
Had to increase cooking time of about 10 mins because I made
1 1/2 of it….. but it was very delicious! I think apples in it would be great!
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
What is the exact name of the trivet with heat resistant handles?
Thank you for sharing such a great breakfast recipe. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K