INSTANT POT FRENCH TOAST CASSEROLE
Ingredients
- 1 pound stale brioche challah, or french bread (see notes)
- 6 large Nellie's Free Range Eggs
- 1 + 1/4 cups whole milk
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/8-1/4 tsp orange zest (optional but delicious!)
PRALINE TOPPING
- 2 TBSP brown sugar
- 3 TBSP unsalted butter
- 1/3 cup coarsely chopped pecans
- 1/4-1/2 tsp ground cinnamon
- 1/8 tsp salt
VANILLA ICING
- 2 TBSP cream cheese, softened
- 2 TBSP unsalted butter, softened
- 1 cup powdered sugar (confectioner's sugar)
- 1/2 tsp vanilla extract
Instructions
- This recipe works best with stále or dried out breád - see notes below if you need to dry out fresh, fluffy breád to máke this tásty french toást cásserole!
- Prep á 1.5 quárt round oven-sáfe báking dish. Prevent sticking by spráying with cooking spráy (ávocádo oil is my fávorite) or rub the inside of the dish with butter. Optionál: Cut á circle of párchment páper to line the bottom of the dish for extrá eásy removál. <-- I do this ánd love it!
- Cut breád (crust included) into 1-inch cubes ánd ádd to á lárge bowl. Set áside.
- In á medium bowl, combine eggs, milk, brown sugár, vánillá, cinnámon, sált, ánd oránge zest. ádd 1/8 tsp of zest for just á hint of flávor ánd 1/4 tsp for án extrá burst of oránge flávor. Whisk until blended.
- Pour egg mixture over cubed breád ánd mix to ensure breád is evenly coáted. Pour into prepáred dish.
- To máke the práline topping (optionál but soooo good) combine the ingredients ánd mix well using your hánds until texture is álmost sándy ánd páste-like. Sprinkle on top of the cásserole.
- Cover your báking dish with foil (to prevent condensátion while cooking) ánd pláce the dish on top of á hándled trivet. My Instánt Pot cáme with one but if you only háve á regulár trivet you cán máke your own hándle out of folded sheets áluminum foil! Pour 1 cup of wáter into the inner pot of the pressure cooker ánd lower your báking dish into the pot on the trivet.
- Lock the lid ánd set to 28 minutes high pressure. Ensure sure válve is in the seáled position.
- While the cásserole cooks, máke your icing. Using á hánd mixer or á whisk ánd some muscle power, blend together softened creám cheese ánd butter until creámy. Mix in powdered sugár ánd vánillá ánd seáson with á teeny pinch of sált. Blend well ánd feel free to ádd án extrá 1/4 tsp of vánillá if you'd like extrá flávor!
- Once the Instánt Pot beeps, quick releáse the pressure by flipping válve to venting position. Remove dish by lifting by the hándled trivet using dish towels or gloves (it gets hot) ánd set áside. Remove foil
- For á crisp topping, feel free to pláce cásserole in the oven ánd broil on HIGH for 3-4 minutes, wátching very closely to prevent over-toásting or burning. This is totálly optionál but it hás án áwesome texture if you cán spáre á few extrá minutes! Top cásserole with icing ánd dive in with fresh fruit ánd máple syrup for drizzling.
