Instant Pot Chocolate Almond French Toast Casserole Recipes

INSTANT POT FRENCH TOAST {CINNAMON ROLL}

Steps:

• To prepare the bread cut the loaf into slices and then cut into bite-size pieces and let it dry overnight on a cookie sheet or pan.
• Select an ovenproof dish that fits inside your Instant Pot. Spray the bottom and sides of the dish with nonstick baking spray. You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
• In a large bowl whisk the eggs and then add the milk, vanilla, regular sugar, brown sugar, and cinnamon.
• Add the dried bread pieces and push them down gently so that all the bread pieces are covered with the liquid. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
• Dump the mixture into your prepared dish. Cover the dish really well with foil. I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming)
• Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot.
• Place your baking dish on top of the trivet.
• Place the lid on the instant pot and make sure the vent is turned to "seal". Set manual and pressure to high for 40 minutes.
• When the timer goes off cover the vent with a towel and quick release the steam.
• Remove the dish carefully as it will be hot and remove the foil from the dish draining off any excess moisture on the foil.
• Let the dish sit for 10 minutes before serving.

INSTANT POT CHOCOLATE ALMOND FRENCH TOAST CASSEROLE

Steps:

• Grease a 7-inch round baking dish with butter or cooking spray. Place a trivet inside your Instant Pot and pour in the water.
• In a large bowl, whisk together the chocolate milk, cream, sugar, vanilla, almond extract, cinnamon and salt until well combined. Add the cubed brioche and stir until combined. Allow to sit for 5 minutes so that the bread soaks up the mixture. Transfer to the prepared baking dish, top with almonds cover tightly with aluminum foil.
• Place the baking dish inside the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes and then follow the manufacturer's instructions for quick release. Carefully open the lid and remove baking dish from Instant Pot, uncover and let cool 10 minutes.
• Dust with powdered sugar, cut and serve with maple syrup and raspberries.

SKIER'S FRENCH TOAST

Steps:

• Melt butter and mix with syrup and brown sugar. Pour into bottom of 9x13 dish.
• Slice bread into 1/2" thick slices and place over sugar mixture.
• In a separate bowl, beat eggs, milk, vanilla and salt. Pour over bread and cover.
• May refrigerate overnight or cook immediately.
• Preheat oven to 350 degrees.
• Bake uncovered for 45 minutes.

CHOCOLATE FRENCH TOAST

Steps:

• Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla.
• Soak each bread slice in the mixture.
• Melt butter in a non-stick sauté pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).

INSTANT POT® FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes into a large bowl. Mix eggs, sugar, salt, cinnamon, vanilla extract, and milk in a separate bowl. Pour mixture on top of bread cubes and mix well. Set aside for 15 to 20 minutes.
• Spray baking dish very lightly with cooking spray. Pour bread-egg mixture into baking dish.
• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place trivet into pot and lower baking pan onto top of trivet. Close and lock the lid. Ensure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove baking dish using trivet handles.