French Toast Casserole (Instant Pot & Oven Recipe)
This easy recipe for Cinnamon Raisin French toast casserole is everything you love about a French toast, just way more convenient! Sweet cinnamon raisin bread soaked in custard, baked till it's soft and gooey on the inside and crispy and caramelized on the outside!
Keyword: Cinnamon Raisin French Toast Casserole, French Toast Casserole Recipe, Instant Pot French Toast Casserole
Prepare the bread: Lightly grease an oven safe bowl or cake pan with butter or oil. Cube cinnamon raisin bread into about 1 inch pieces and add to the bowl.
Make and add the custard: Whisk together milk, eggs and maple syrup. Pour over the bread pieces, pressing down gently so the bread soaks the custard. Let is rest for 5 mins. This allows the bread to soak up the liquid.
Instant Pot Method
Cover the bowl with aluminum foil. Pour 1-2 cups of water in the inner pot. Place a trivet, and place the french toast bowl on top of the trivet. Close the lid and set Manual/Pressure Cook for 15 minutes (high) on sealing mode.
When cook time is done, carefully release pressure (QR), by turning the valve to ‘venting’ position in DUO models, or by pushing down the pressure valve in ULTRA models.
Pre-heat the oven to 375F. Bake for 35-40 minutes, or till cooked through. Carefully remove from the oven.
Topping: Optional, But Highly Recommended
Thinly slice butter and place all over the baked bread pieces. Sprinkle brown sugar evenly over the bread. Broil it in the oven for 1-2 minute or so, or until butter melts all over the bread and the sugar starts to caramelize. Cool for 5 minutes and dig in. Pour some warmed maple syrup and enjoy!
This recipe has been tested in a 3 qt and 6 qt electric pressure cooker. If using an 8 qt, increase the water quantity to 2 cups.
If making this dish for a larger quantity, I recommend baking it in the oven.
The topping is optional, but highly recommended. It adds a ton of flavor and texture to this breakfast favorite.
This casserole can be assembled a day ahead of time and refrigerated.
Cook time = Pressure cooking time. The total time includes pressure building time, prep time and time needed for the bread to soak up the custard.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.