Instant Pot Orange Cranberry French Toast (Bread Pudding) makes a great holiday breakfast in the pressure cooker, so make double cranberry sauce. Thanksgiving and Christmas morning have never been sweeter.
Instant Pot Orange Cranberry French Toast
Good morning! It’s Christmas. I’m hungry (and of course I want presents too!) That is the sound heard around the World.
I’ve made this Orange Cranberry French Toast {Bread Pudding} in my Slow Cooker for years. I thought it was time that I use my Instant Pot, Mealthy MultiPot or Pressure Cooker and make convert the recipe to Instant Pot Orange Cranberry French Toast.
I usually make this the day after Thanksgiving, but for those who celebrate Christmas, this makes a great breakfast or brunch.
If you don’t have any leftover Instant Pot Orange Ginger Cranberry Sauce, just prepare one-half of the recipe. FYI – this isn’t just for Thanksgiving and Christmas breakfast. I could eat this all year round.
Cast of Ingredients for Instant Pot Orange Cranberry French ToastFrench Toast
This Instant Pot Orange Cranberry French Toast{Bread Pudding} doesn’t take much planning, really.
Grab a Challah from the store, or make a Brioche Type Loaf, yourself. You can even freeze the bread until you are ready to prepare this dish.
Crack the Eggs into a Bowl
Using a Small “Pot in Pot” Mixing Bowl, crack all the eggs.
Add the Seasonings
Add in the vanilla, True Orange (if using), sugar and salt and Whisk until frothy.
The fluffier, the better! I like a strong pop or Orange, so I use True Orange. You can use a little rind of a fresh orange if you prefer. Or, leave it out altogether.
Cut up the Bread into Bite Size Pieces
How to Make Instant Pot Orange Cranberry French Toast
- Place cut up Challah into a Medium/Large Mixing Bowl. Pour in the egg mixture and mix it through very well.
- The egg will settle on the bottom, so continue mixing until there is no more egg on the bottom.
- Place in refrigerator for 20 minutes, mixing any egg that has fallen to the bottom.
- Give the Bread another mix after about 10 minutes.
Grate up Frozen Butter
Here is a trick I discovered long ago. I use this little trick when I make my Southern Style Old Fashion Buttermilk Biscuits too. Most people cut their very cold butter with a butter cutter.
That takes a while and the butter will start to warm up a bit and makes the Crumble harder to mix without making a greasy mess.
I keep my butter in the freezer and use a Microplane Artisan Course Grater to grate the butter into the bowl. Frozen butter grates really easily and makes it easy to mix it with the brown sugar!
Add Brown Sugar
Add some brown sugar. If you like nuts, add in some chopped walnuts or pecans. You an also add them on after cooking in case some people don’t want nuts.
Crumble the sugar with the butter and set aside in the refrigerator.
Melt Butter in the Casserole Dish
Melt a little butter in your casserole dish and coat bottom and sides completely. I love this French White Casserole Dish and use it for many recipes.
Add One-Half Bread Mixture
Add a little more than half of the bread mixture to the prepared casserole dish.
Press the bread down into the dish to flatten a bit.
Spoon Orange Cranberry Sauce Over Bread
Spoon 1/2 cup of the Instant Pot Orange Cranberry Sauce mixture over wet bread mixture.
Add the rest of the Bread
Pack on the rest of the Bread.
I know it will seem like all the Bread won’t fit into this 1.5 Quart Casserole Dish, but, it will!
Sprinkle on the Crumble
Sprinkle the Crumble over the bread. If you want to add a bit of quick cooking oats or Grapenuts Cereal to the Crumble, that would be great too!
If you want to get really fancy, check out the Crumble on my Autumn’s Best Apple Crisp recipe. That would be delicious too!
Lower Casserole Dish into Pressure Cooker
Add some water and place a Trivet into your Instant Pot, Mealthy MultiPot or Pressure Cooker.
See my article on Making & Using a Foil Sling and place the Casserole Dish on top of the Trivet.
Piping Hot and Cooked to Perfection!
How good does this Instant Pot Orange Cranberry French Toast look? While you and the kids are opening your Christmas presents, breakfast is cooking. It is cooking with no attention from you!
Pro Tip: You can ever prepare Instant Pot Orange Cranberry French Toast the night before and then put it in the Instant Pot, Mealthy MultiPot or Pressure Cooker when you wake up in the morning.
Instant Pot Orange Cranberry French Toast
Heat up the rest of the Orange Cranberry Sauce and pour over each serving. Now, truth be told, Cranberries are not my favorite. I poured some nice and warm Maple Syrup over my piece and it was truly delicious!
My husband likes cranberries, so the above piece, was consumed by him.
Sprinkle over some Powdered Sugar and breakfast is served. Enjoy!
More Instant Pot Cranberry Recipes to Make.
- Instant Pot Cranberry Cornbread Bites
- Instant Pot Cranberry Spritzer
- Instant Pot Spiced Cranberry Sauce
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Stainless Steel Trivet
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- CorningWare French White Casserole Dish
- Instant Pot Orange Cranberry Sauce or Instant Pot Spiced Cranberry Sauce
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is your handy printable recipe:
Instant Pot Orange Cranberry French Toast
Print Pin RateIngredients
- 1 cup Instant Pot Orange Cranberry Sauce divided
- 1 loaf Challah cut into 1 cubes
- 6 large Eggs beaten
- 1 cup Whole Milk
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons White Sugar
- 1 /4 teaspoon True Orange or Orange rind
- 1/8 teaspoon Kosher Salt
- 2 Tablespoons Butter
- 1/4 cup Light Brown Sugar
- 2 Tablespoons Butter frozen
- 1/4 cup Powdered Sugar
Optional Toppings
Recommended Products
Instructions
- If you don't have leftover Cranberry Orange Sauce, prepare one-half recipe.
- Place cubes of Challah into large mixing bowl.
- In a small bowl add eggs, milk, vanilla, True Orange and salt. Whisk until frothy.
- Pour egg mixture on top of bread cubes and mix thoroughly cimbine. Place bowl in refrigerator for 20 minutes.
- Grate 2 Tablespoons of butter into a small bowl and add brown sugar. Gently combine to make a Crumble.
- Melt 2 Tablespoons of butter in casserole dish and coat bottom and sides.
- Add one half the bread mixture in prepared casserole dish and press down. Spoon 1/2 cup of Cranberry Sauce mixture over bread. Add the rest of the bread on top. Sprinkle the Crumble over the bread.
- Add 1 cup water to Instant Pot and place Trivet in pot. Using a foil sling, lower casserole dish onto Trivet.
- Lock on lid and close pressure valve. Cook at high pressure for 20 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
- Heat remaining Cranberry Sauce and pour over warm French Toast. Sprinkle with Powdered Sugar.
Notes
Nutrition
PIN this Instant Pot Orange Cranberry French Toast {Bread Pudding}!
Pressure Cooker Orange Cranberry French Toast/Bread Pudding
I have made this sans the cranberry sauce several times. It’s a yummy bread pudding
Thank you, Wendy. I like to use blueberries instead of cranberry! Jill
I have been wanting to try this for ages but have been waiting for cranberries to show up at the grocery store. I finally was able to try the recipe this morning and I must say it is very delicious! And I don’t even like cranberries. The sauce is very tasty and tangy. The french bread is so yummy! Mine was a little underdone inside. Perhaps it was the pyrex bowl I used or maybe because I covered the bowl with foil? (I see you did not do that). Not sure. I think I might try a bundt pan next time around to get more even cooking. Thank you so much. I think this will become a holiday favorite!
Have put the cute white corningware on my wish list. Until that happens choices are 6 cup bundt pan or the 7 inch push pan, cake pan or springform. I’m hoping you will think the bundt would work .
Ps have just bought a 5 piece glass bowl set at Aldis. It specifically says microwave and freezer ok but doesn’t mention oven.i find their packaging doesn’t say as much as American made products do. It might say it’s ok up to 400+ degrees but I may not be interpreting the symbols right. Too bad cause one of the bowls is 1.5 quarts and would fit great😕
I would think it would work. Jill
Either will work. If you use the Bundt pan, reduce cook time by five minutes. Jill
What do I do with the 1 cup of milk?
Hi Dayna~
Pour it over the bread.
Jill
Hi Jill! Love your recipes! I see the problem here, Milk is listed in ingredients but the instructions dont mention adding the milk in, as far as I can tell. I know it goes with the eggs, but it isnt mentioned. ????