French Toast/Bread Pudding in Instant Pot – A delightful and moist French Toast with texture of bread pudding that tastes heavenly.
The entire family was elated for breakfast plus we all had additional toppings to choose from – butter, chocolate chips, bananas, marmalade and maple syrup!
It all started with the French Brioche Bread that I have been eyeing at Trader Joe’s! Every time I saw it wanted to eat french toast. Finally, I bought it last week and decided to try it in my InstaPot rather than the conventional baked recipe.
Here are the steps I followed to make this delicious Instant Pot Bread Pudding:
- Whisk together the eggs, vanilla, cinnamon, sugar and milk.
- Stir in a few spoons of orange marmalade. This step is optional.
- Dip the cubed bread pieces in the milk custard
- Line the bread pieces in a cake pan or oven safe glass bowl.
- Pressure cook for 15 minutes. Quick release or allow 10 minutes of natural pressure release.
I was surprised to see the moist, gooey yumminess I had created. I let it sit for another 5 mins allowing it to settle a bit more. I could have broiled the french toast for a few minutes to get crispy top but we decided to just dig in!
I sprinkled a little more cinnamon on top, spread a spoonful of salted butter that melted beautifully on the hot pudding. Then we served a big spoonful each in our plates and served with bananas, chocolate chips and maple syrup! What a way to start the weekend with 4 happy tummies!! Next time, I may try to broil, but then I might miss the moist bread pudding consistency?
Here is an easy French Toast recipe for Pressure Cooking:
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Love bread puddings? Try this Instant Pot Summer Berry Pudding Recipe.
- 7 slices of French Brioche bread or any french bread, cut into cubes
- 2 large eggs
- 1 cup milk whole or 2% (I used whole milk)
- 2 tablespoons brown sugar
- 2 tablespoons orange marmalade optional
- 2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- Toppings optional:
- 1 tablespoons butter
- 1/2 teaspoon cinnamon
- maple syrup
- chocolate chips
- Lightly grease a round cake pan with butter or oil. I used butter spray. (I have a 7” springform pan, that does not have a seal proof base, so I put aluminum foil to avoid any liquid from dripping out. Time to get a new pan)
- In a large bowl, whisk eggs, milk, brown sugar, marmalade, vanilla and 1 tsp ground cinnamon until smooth.
- Add bread cubes to the bowl and mix gently, so that all the bread pieces are covered with liquids.
- Pour in the prepared cake pan. Line up the top layer by hand so they sit flat in the pan.
- Cover the pan with aluminum foil (time to dig out my stainless steel plate instead to cover the pan). If you prefer to not use aluminum foil, cover the pan with a few paper towels instead. This prevents from any additional water from getting into the pan.
- Add 1 cup of water in the Instant Pot. Place the cake pan on the trivet.
- Gently put the trivet in the pot. Close Instant Pot lid with pressure valve to sealing.
- Cook on Manual(Hi) for 15 mins. QR.
- Open Instant Pot. Carefully lift the trivet with the pan, and take it out. I use paper towels to hold the trivet.
- Allow to sit for 5 mins. (optionally broil for 5 mins)
- Sprinkle more cinnamon and spread a tablespoon of butter (love salted butter here)
- Serve with your favorite toppings - fruit, nuts, chocolate chips and maple syrup!
Depending on the thickness of the brioche bread, you may need more or less bread slices. I used Trader Joe's brioche bread which is very thick. When you mix the bread in the liquids, there should not be too much excess liquids leftover. About 1/4 -1/2 cup of excess liquids is fine. But if you have more, add another slice or 2 of the bread.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.