The Best Instant Pot French Toast

Love French Toast Casserole, but don’t time to let it sit overnight? Not to worry, with this Instant Pot French Toast will be ready in no time!

Note – this may look like different pictures than what got you here. We were finding that readers were having issues with the recipe so we totally reworked it! Please give us your feedback in the comments. We welcome constructive comments that will help us serve you better!

Instant Pot French Toast Recipe

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 toast bakes!

We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

I honestly had no idea that you could even make french toast in the instant pot! But it is really easy!

Feel free to add in some fun additions like pecans, walnuts or chocolate chips! They are all great.

This will make the perfect dish for your Christmas Morning Brunch! Looking for some other great Christmas Morning Recipes? We have tons!!

Great Instant Pot Recipes

• Instant Pot Loaded Baked Potato Soup
• Instant Pot Spaghetti with Meat Sauce
• Instant Pot Chicken Scampi
• Instant Pot Dessert Recipes
• The Best Instant Pot Recipes
• Instant Pot Monkey Bread

How to Make French Toast in the Instant Pot

This recipe will take about 20 minutes to prepare and 40 minutes to cook. It will make 4-6 servings.

Ingredients:

• 4 cups of French bread cut into bite-size pieces and dried overnight
• 3 eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• ¼ cup sugar
• ¼ cup brown sugar
• 2 teaspoons cinnamon

TIP: French toast casserole is best when made with drier, stale bread. You can leave the bread pieces out on the counter the night before making this dish or cut bread into 1-inch cubes and bake spaced on two baking sheets at 325 degrees F for 20-25 minutes.

Once your bread has dried you could then place it in the egg/milk mixture and let it sit in the fridge overnight if you wanted. Then dump into the pan the next morning!

Instructions:

1. Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.
2. Spray the bottom and sides of your dish with nonstick baking spray.
   TIP: 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).
3. Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
4. 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.
   TIP: Push them down gently so that all the bread pieces are covered with the liquid.
5. Dump the mixture into your prepared dish. Cover the dish really well with foil.
   TIP: 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).
6. 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”.
7. Set manual and pressure to high for 40 minutes.
8. When the timer goes off cover the vent with a towel and quick release the steam.
9. Remove the dish carefully as it will be hot and remove the foil from the dish draining off any excess moisture on the foil. Let the dish sit for 10 minutes before serving.

Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!

4.55 from 48 votes

Instant Pot French toast {Cinnamon Roll}

Author — Jennifer Fishkind

Serves — 6

Love French Toast Casserole, but have time to let it sit overnight? Not to worry, with this Instant Pot French Toast will be ready in no time!

PrintRatePin Save Saved

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

  

1x2x3x

• ▢ 4 cups of French bread cut into bite-size pieces and dried overnight - see notes below
• ▢ 3 eggs
• ▢ ¾ cup milk
• ▢ 1 teaspoon vanilla
• ▢ ¼ cup sugar
• ▢ ¼ cup brown sugar
• ▢ 2 teaspoons cinnamon

Instructions

 

• To prepare the bread cut the loaf into slices and then cut into bite-size pieces and let it dry overnight on a cookie sheet or pan.
• Select an ovenproof dish that fits inside your Instant Pot. Spray the bottom and sides of the dish with nonstick baking spray. 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).
• In a large bowl whisk the eggs and then add the milk, vanilla, regular sugar, brown sugar, and cinnamon.
• Add the dried bread pieces and push them down gently so that all the bread pieces are covered with the liquid. 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 off any excess moisture on the foil.
• Let the dish sit for 10 minutes before serving.

Jenn's Notes

French toast casserole is best when made with drier, stale bread.
You can leave the bread pieces out on the counter the night before making this dish or cut bread into 1-inch cubes and bake spaced on two baking sheets at 325 degrees F for 20-25 minutes. Once your bread has dried you could then place it in the egg/milk mixture and let it sit in the fridge overnight if you wanted. Then dump into the pan the next morning!

Nutrition Info

Calories: 182kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 157mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 168IU | Calcium: 70mg | Iron: 1mg

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