- 2 cups milk
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs (slightly beaten)
- 4 cups dry Cinnamon Swirl bread (chopped)
- Powder sugar for garnish
- Maple syrup for garnish
- Whip cream for garnish
- 1 cup packed brown sugar
- 1/2 cup butter or margarine
- 2 tbsp whipping cream
- 2 tsp brandy extract
Slice cinnamon swirl bread into cubes, place in a large bowl and set to the side
Spray a small round baking dish with non-stick baking spray and set to the side
In small saucepan, heat milk and 1/4 cup butter over medium heat. Stir until butter is melted and milk is hot. Remove from the heat.
In small bowl, mix granulated sugar, cinnamon, salt and eggs until well blended. Stir in milk mixture.
Pour the mixture into the bread bowl and fold until the bread is well coated.
Scoop the bread mixture into the baking dish.
Prepare your Instant Pot by adding a 1/2 cup of water.
Add your trivet to your Instant Pot.
Place your baking dish in your pot on top of the trivet.
Set the Pressure to high and set timer for 25 minutes.
When timer goes off, turn the steam release valve to “venting”.
Let sit for 10 minutes. This allows the french toast to settle and firm up.
Place a large plate over the baking dish and carefully flip it over. Lift the baking dish away from the french toast.
Top your french toast with powder sugar, cinnamon, and whip cream.