Name: Peach French Toast Casserole
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Modern
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

Peach French Toast Casserole

By :Healthy Instant Pot Cookbook by Dana Angelo White

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!

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

Instructions

Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.
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.
In a medium bowl, combine the eggs, milk, and cinnamon. Whisk to combine, and then add the peaches and canning juice. Stir to combine.
Pour the egg mixture over the bread cubes and gently press the cubes into egg mixture until thoroughly coated in the mixture.
Cut the remaining butter into small pieces and evenly distribute over top of the bread cubes. Loosely cover the soufflé dish with aluminum foil.
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.
Open the lid. Carefully transfer the dish to a cooling rack and let the casserole cool for 10 minutes.
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.

Healthy Instant Pot Cookbook by Dana Angelo White

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.