Instant Pot Orange Cranberry French Toast

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.

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.

 

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.

 

Using a Small “Pot in Pot” Mixing Bowl, crack all the eggs.

 

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.

 

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.

 

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 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 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 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 1/2 cup of the Instant Pot Orange Cranberry Sauce mixture over wet bread mixture.

 

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 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!

 

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.

 

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.

 

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
• Porcelain & Bamboo 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

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