INSTANT POT® FRENCH TOAST CASSEROLE
This classic French toast recipe is super easy in the Instant Pot®. It uses the pot-in-pot method, so be sure to have your small baking pan and trivet ready! Serve with fruit and syrup.
Provided by Diana71
Categories Everyday Cooking Vegetarian
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.7 g, Cholesterol 103.1 mg, Fat 7.5 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 667.8 mg, Sugar 6.8 g
COCONUT-ALMOND FRENCH TOAST CASSEROLE
The buttery coconut-almond crust makes this French toast casserole truly special and offsets the creamy, fluffy texture of the bread. You'll want to assemble the dish the day before to give the bread time to soak in the custard.
Provided by Food Network Kitchen
Time 8h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
- For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
- Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
- For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
- To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
- Serve with a sprinkling of powdered sugar and berries if using.
INSTANT POT CHOCOLATE ALMOND FRENCH TOAST CASSEROLE
A chocolatey twist on a holiday morning classic. It's perfect for breakfast or brunch, but can also be a great dessert.
Provided by Jonathan Melendez
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 834.7, Fat 26.5, SaturatedFat 11.9, Cholesterol 331, Sodium 982.5, Carbohydrate 124.8, Fiber 9.2, Sugar 59.3, Protein 26.9
FRENCH TOAST CASSEROLE
Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.
Provided by SaffronMeSilly
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray 13x9 inch glass baking dish with cooking spray. Place half of the bread in dish, sprinkle with cream cheese. Top with remaining bread.
- Whisk all remaining ingredients in large bowl; pour over bread, pressing on bread with spatula to soak up egg mixture. Cover and refrigerate overnight.
- Heat oven to 350. Bake uncoverd 45 minutes or until lightly browned.
Nutrition Facts : Calories 629.7, Fat 19.4, SaturatedFat 9.9, Cholesterol 165.2, Sodium 838.2, Carbohydrate 92.6, Fiber 3.1, Sugar 23, Protein 22
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