Peach French Toast Casserole
By :Healthy Instant Pot Cookbook by Dana Angelo White
Print Recipe
This naturally sweetened breakfast casserole is loaded with protein and whole grains. It’s a great way to turn that day-old bread into a delicious breakfast!
Votes: 4
Rating: 2.25
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Bread, Maple Syrup, Peaches
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 4 tsp unsalted butter divided
  • 6 slices whole grain bread cut into 1/2-inch cubes (about 4 cups)
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 tsp ground cinnamon
  • 3/4 cup packed-in-juice canned peaches
  • 2 tbsp pecans chopped
  • 1 tsp confectioners’ sugar
  • 4 tbsp maple syrup
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Bread, Maple Syrup, Peaches
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 4 tsp unsalted butter divided
  • 6 slices whole grain bread cut into 1/2-inch cubes (about 4 cups)
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 tsp ground cinnamon
  • 3/4 cup packed-in-juice canned peaches
  • 2 tbsp pecans chopped
  • 1 tsp confectioners’ sugar
  • 4 tbsp maple syrup
Votes: 4
Rating: 2.25
Rate this recipe!
Instructions
  1. Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.
  2. Coat the interior of a 1-quart (1l) soufflé dish with 1 teaspoon of the butter and then add the bread cubes to the dish.
  3. In a medium bowl, combine the eggs, milk, and cinnamon. Whisk to combine, and then add the peaches and canning juice. Stir to combine.
  4. Pour the egg mixture over the bread cubes and gently press the cubes into egg mixture until thoroughly coated in the mixture.
  5. Cut the remaining butter into small pieces and evenly distribute over top of the bread cubes. Loosely cover the soufflé dish with aluminum foil.
  6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low) and set the cook time for 30 minutes. When the cook time is complete, quick release the pressure.
  7. Open the lid. Carefully transfer the dish to a cooling rack and let the casserole cool for 10 minutes.
  8. Garnish with the pecans and dust with the confectioners’ sugar. Cut into 4 equal-sized portions and then drizzle 1 tablespoon maple syrup over top of each portion just before serving. Serve warm.
3 replies
  1. Groovydude
    Groovydude says:

    I may be to blame because i varied the ingredients – substituting blueberries for peaches and ommitting the canning syrup. It was more like a bread pudding (a good thing in my book) but the Ezekiel bread I used was VERY thirsty so it was a tad dry. The recipe calls for 6 slices of bread but I will try again and use 5.

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