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
- bananas
- chocolate chips
- nuts
- raisins
- 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!
Recipe Video
Notes:
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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Author: Archana
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.
Cooking For The Time Challenged says
I was just looking for this kind of recipe. And, my mother is giving me her Instant Pot. I can hardly wait to try this.
Archana says
How lucky! You are going to have so much fun cooking in it. Let me know if you have any questions.
Hans Susser says
Wonderful 🙂
Archana says
Thank you Hans!
Jane says
Going to try this with some buns that I have leftover from a party! I think the kids will love it!
Archana says
Hi Jane, Yes I agree it will come out great!
Mimi says
I’ve made this twice, and it is so delicious! We found it doesn’t need butter or syrup or anything. The flavor is great as it is. We just sprinkled a little bit of cinnamon on top.
The second time I multiplied everything by one and a half, and thought 20 minutes would be enough, but ended up adding 3 minutes, then another 3 at high pressure. I’m going to play around with the time to get it perfect. Luckily, the taste is so exquisite it will be a pleasure to eat it as many times as is necessary!
Archana says
Hi Mimi! so happy to hear that you are enjoying this recipe. I agree it delicious as is. Good to hear that you also are working to perfecting this for the quantities you like. I would love to hear what your final timings are. We love adding blueberries to it.
A says
Just tried this after reading carefully and watching, and ended up with a soggy, undercooked mess. I’ve put it in the oven and am hoping it sorts itself out.
Archana says
Hi! Thank you for your feedback. I️ am so sorry that this did not work out for you in the Instant Pot. What kind of pan did you use? And hope the IP had come to pressure? Please Let me know.
A says
7″ springform pan wrapped in foil. It came to pressure, etc. The egg was still runny when it came out. I ended up spreading everything on a cookie sheet and baking it for a while, until it was no longer runny, but it was still soggy.
I’m wondering if maybe my brioche was sliced thinner than average, thus resulting in less bread used?
Archana says
I agree it must be the brioche slices. I use the ones from Trader Joes are they are very thick. I will update the recipe to mention that the bread should soak most of the liquids as you mix them in. When you put in the cake pan, there should not be too much excess liquids. Thank you again for your feedback.
Jamy Bailey says
Oh. My. Gosh. This was incredible! I have made french toast casserole in the past and they always failed. They would either be too chewey on the outside or too gooey on the inside. This came together so quickly and it was delicious. Even with my picky eaters had seconds. And that never happens! Thank you for a new favorite recipe!
Archana says
Hi Jamy! Thank you! I agree that the french toast cooks so evenly and quickly in the pressure cooker.
KALBAP says
At a weekend family get-together we had a sumptuous brunch that included this dish. It came out really good and was devoured quickly, but I was forced to bake it at 350 deg F for 40 minutes as I did not have the 7 inch insert pan at the time. Next time I will definitely “instapot” it as I think it will come out moister.
Archana says
Thank you for your feedback. I am SO glad you enjoyed it and do try it in the Instant Pot. You will love the textures.
Nadja says
Just tried this, subbed coconut milk/cream for milk and yum! I am an IP newbie so the only pans I have that fit inside are individual pizza pans. I stacked three of them with dividers in between and a paper towel on top and it worked great! They were fairly thin layers and I did run them through the broiler at the end but I was careful not to have it too soggy to begin with per your suggestion. Thanks!!
Archana says
Thank you for your detailed feedback Nadja. So happy to hear that you loved the flavors and I like your idea of using coconut milk.
Sravanthi says
Hi Archana..
I just tried your bread pudding. It came out super tasty more than what I expected. My husband and 6year old daughter loved it. Thanks you for the recipe.
Archana says
Yay! Thanks for the feedback!
Kavitha says
Hi Archana,
I love your recipes. Can i toast the bread in a conventional oven instead of IP? If i can do it in oven, how many minutes shouldshould i bake it and at what temperature? Thank you.
Archana says
Are you asking if you can bake the pudding in the oven? If so, yes, bake it for 25 to 30 mins at 350 degress or until all the liquids are absorbed.
Kavitha Nagi Reddy says
Thank you!!!
Ann says
I’m making this now but am confused. I the blog part, you say 10 mins NR. In the recipe, you have QR.
I know I won’t see an answer to this in time & I’m pretty sure I’m gonna screw this up.
Archana says
It will work both ways!!