Love French Toast Casserole but don’t have time to let it sit overnight? No problem! With the Instant Pot, you can enjoy delicious, fluffy French toast in a fraction of the time.
Why You’ll Love This Recipe
Most French toast casseroles or bakes (like cinnamon roll French toast) take hours—or even overnight—to prepare. With this Instant Pot method, you’ll get the same cozy flavors without the long wait. It’s quick, easy, and perfect for busy mornings.
We’ve also reworked this recipe based on reader feedback to make sure it’s foolproof. Thank you for your comments and suggestions—we always appreciate your input!
Flavor Variations
One of the best things about this recipe is how customizable it is. Feel free to mix in your favorites:
- 🥜 Pecans or walnuts for crunch
- 🍫 Chocolate chips for a sweet twist
- 🍓 Fresh berries for a fruity touch
Perfect for the Holidays 🎄
This Instant Pot French Toast is a fantastic choice for Christmas morning brunch—or any festive breakfast. Pair it with fresh fruit, maple syrup, or a dusting of powdered sugar for a crowd-pleasing dish.
🍞 Instant Pot French Toast Casserole
Fluffy, cozy, and ready in no time — no overnight soak required!
Ingredients (Serves 6–8)
- 1 loaf (about 12 oz) day-old bread, cut into cubes (gluten-free if needed)
- 1 ½ cups dairy or non-dairy milk (almond, oat, or regular)
- ½ cup maple syrup (or brown sugar)
- 3 tbsp ground flaxseed + 9 tbsp water (or 3 large eggs, beaten)
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional mix-ins: ½ cup chopped pecans, walnuts, or chocolate chips
Topping (Optional)
- Powdered sugar
- Maple syrup
- Fresh berries
Instructions
- Prepare the “flax eggs” (if vegan): In a small bowl, combine ground flaxseed with water. Let sit for 5 minutes until thickened. If not vegan, just use 3 eggs.
- Mix the custard base: In a large bowl, whisk together milk, maple syrup, flax eggs (or regular eggs), cinnamon, vanilla, and salt.
- Assemble the casserole: Grease a 7-inch round Instant Pot–safe baking dish (or springform pan). Add the cubed bread, then pour the custard mixture evenly over the top. Lightly press down so the bread absorbs the liquid. Sprinkle with any mix-ins like nuts or chocolate chips.
- Set up the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside, then carefully lower the baking dish onto the trivet (use a sling if needed).
- Cook: Lock the lid and set the Instant Pot to Manual/High Pressure for 25 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
- Serve: Carefully remove the baking dish. Let cool slightly, then dust with powdered sugar, drizzle with maple syrup, and top with berries.
Tips & Variations
- Use slightly stale bread — it soaks up the custard better without going mushy.
- Add a tablespoon of cocoa powder to the custard for a chocolatey version.
- Swap maple syrup with honey or agave, if preferred.
- Store leftovers covered in the fridge for up to 3 days; reheat in the microwave or oven.
✨ This recipe is perfect for Christmas morning, weekend brunches, or any time you’re craving a cozy, make-ahead-style breakfast in record time.
lj
🍞 Instant Pot French Toast (Vegan & Gluten-Free Option!)
Description
You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.
Ingredients
Instructions
-
Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
-
Spray the bottom and sides of your dish with nonstick baking spray.
-
Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
-
Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
-
Dump the mixture into your prepared dish. Cover the dish really well with foil.I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
-
Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to "seal".
-
Set manual and pressure to high for 40 minutes.
-
When the timer goes off cover the vent with a towel and quick release the steam.
-
Remove the dish carefully as it will be hot and remove the foil from the dish draining.Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 730kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 195mg65%
- Sodium 730mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 97g194%
- Vitamin C 10 mg
- Iron 12 mg
- Vitamin E 8 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste
