Perfectly spiced and moist, Instant Pot French Toast Casserole makes an effortless, delicious breakfast, that is perfect for the holidays or a lazy weekend brunch.
After numerous requests, I adapted my recipe for French Toast Casserole to make it Instant Pot-friendly.
This recipe for Instant Pot French Toast Casserole features all the same delicious flavors as my original recipe. From the warming spices to the maple custard to the light vanilla glaze, this french toast casserole has it all.
Why use the Instant Pot?
I adore my Overnight French Toast Casserole recipe, so why would I mess with perfection and prepare this recipe using the Instant Pot?
- No need to turn on the oven or use up precious oven space. Whether the temperatures are too hot to turn the oven or you are using your oven to prepare homemade quiche or baking bacon, you don't need to worry about using your oven to cook this casserole.
- The moist heat of the Instant Pot allows this French Toast Casserole to be super light and moist, similar to a bread pudding.
And I absolutely love that Instant Pot French Toast Casserole is assembled up to 18 hours in advance! That makes it the perfect recipe to entertain with or to enjoy on a holiday morning or lazy weekend.
Notes on Ingredients
- Bread: Stale or day-old bread is best so that it can absorb the custard. Use any type of bread you like such as french bread, Italian bread, challah, or raisin bread.
- Maple Syrup: Instead of using brown sugar or granulated sugar, I opt to use maple syrup to sweeten this french toast casserole. It adds warmth and flavor to the recipe, along with sweetening it.
- Half and Half: Half and half will make a rich, creamy custard. In place of half and half, feel free to use heavy cream or milk. Even non-dairy milk works.
- Vanilla Glaze: While totally optional, a simple combination of powdered sugar, vanilla extract, and milk makes a deliciously sweet glaze that finishes off the french toast casserole perfectly.
How To Make Instant Pot French Toast Casserole
- To start, you need 8 cups of cubed bread. You just want to cube your bread into 1-2 inch cubes.
- If your bread is not already dried out, you can opt to let the bread sit out on the counter for several hours or overnight, or you can bake it for 10-15 minutes at 300 degrees Fahrenheit to quickly dry out your bread.
- To prepare the custard, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, and a pinch of salt in a large mixing bowl until everything is fully combined.
- Add the dried-out bread cubes to the custard and toss them together to moisten the bread.
- Pour the bread mixture into a buttered 7x4-inch cake pan and cover with plastic wrap.
- Refrigerate the french toast casserole for at least 6 hours or up to 18 hours.
- When ready to cook, remove the french toast casserole from the refrigerator and replace the plastic wrap with foil.
- Pour cold water into the inner pot and then place the metal rack in the inner pot. Place the cake pan onto the rack and seal the lid on the pressure cooker.
- Set the cooking time for 35 minutes on high pressure.
- While the french toast casserole is cooking in the instant pot, use that time to whip up the glaze if desired by whisking together milk, vanilla extract, and powdered sugar. Be sure that your powdered sugar is sifted to keep your glaze free of lumps.
- Once the pressure has been released, you can do a quick release of pressure or allow the pressure to release naturally. For this recipe, it does not make a difference. Just be sure if you do choose to do a quick release of pressure you stand back from the venting knob to protect yourself from steam.
- Remove the casserole from the inner pot and remove the foil.
- At this point, you can immediately serve or you can opt to broil the french toast casserole for 3-4 minutes if you want a browned, crispy topping.
- Finish with the glaze before serving.
- Storage Instructions: Store any leftover french toast casserole in a sealed container for up to 4 days in the refrigerator or in a freezer-safe bag for up to 3 months in the freezer. Reheat individual servings as desired, defrosting overnight first if needed.
- Dairy-Free Modifications. Use your favorite non-dairy milk in place of the half and half in the casserole and milk in the glaze.
- Keep it from sticking. For easier clean-up, line your cake pan with parchment paper and then butter the parchment paper.
- Jazz it up. Feel free to add in up to ½ cup of chocolate chips, dried fruit, chopped nuts, or chunks of cream cheese to the french toast casserole for additional flavor.
- The Glaze. You can skip making the glaze if desired, or prepare it the night before and store it in the refrigerator in an airtight container. Give it a good whisk before drizzling over the french toast.
More Instant Pot Breakfast Recipes
- Instant Pot Breakfast Casserole
- Instant Pot Steel Cut Oats
- Instant Pot Egg Bites
- Instant Pot Frittata
- Instant Pot Oatmeal
If you enjoyed this recipe for Instant Pot French Toast Casserole, I would love for you to leave a review and comment below.
Instant Pot French Toast Casserole
French Toast Casserole
- 8 cups bread cubed into 1-inch chunks
- 1 tablespoon butter
- 6 eggs
- 1 ½ cups half and half
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- pinch of salt
- ¼ cup maple syrup
Vanilla Glaze (optional)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
- If your bread is not already dried out, place it onto a sheet pan and bake it at 300 degrees F for 10-15 minutes or until dried out. Alternatively, cover the sheet pan and let the bread dry out overnight at room temperature.
- Prepare a 7x4-inch baking dish by brushing with a generous layer of butter.
- In a large mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, salt, and maple syrup. Add the dried-out bread and toss the bread with the custard to fully moisten.
- Pour the bread and custard into the prepared cake pan and cover with plastic wrap. Refrigerate for at least 8 hours or up to 18 hours. This allows the bread to absorb the custard fully.
- When ready to pressure cook, remove the casserole from the refrigerator and remove the plastic wrap. Cover tightly with foil. Pour in 1 ½ cups of cold tap water into the inner pot and then place in the metal trivet. Place the assembled casserole onto the trivet and seal the instant pot.
- Set the cooking time to 35 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally or do a quick release of pressure. Remove the french toast casserole from the instant pot and remove the foil.
- If desired, broil for 3-4 minutes to crisp and brown up the top of the casserole.
- Serve with the vanilla glaze or additional maple syrup.
- In a large mixing bowl, whisk together the milk and vanilla extract. Add in 1 cup of sifted powdered sugar and whisk to incorporate, adding more milk or powdered sugar as needed until a thick glaze is formed.