Christmas Morning Pressure Cooker Orange Cranberry French Toast
Print Recipe
5 from 3 votes

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
Course: Breakfast, Brunch
Cuisine: All types, Christmas, Thanksgiving
Servings: 6 servings
Calories: 522kcal
Author: Jill Selkowitz

Ingredients

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.

Nutrition

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%