Instant Pot Orange Cranberry French Toast
Instant Pot Orange Cranberry French Toast (Bread Pudding) makes a great holiday breakfast in the presure cooker, so make double cranberry sauce.
Prep Time30 mins
Cook Time20 mins
Pressure Release10 mins
Total Time50 mins
Servings: 6 servings
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.
Calories: 522kcal | Carbohydrates: 74g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 248mg | Sodium: 506mg | Potassium: 233mg | Fiber: 2g | Sugar: 39g | Vitamin A: 15% | Vitamin C: 1.1% | Calcium: 15.4% | Iron: 18.5%