Perfectly spiced and moist, Instant Pot French Toast Casserole is an effortless, delicious breakfast that’s ideal for holidays or a lazy weekend brunch.
After many requests, I adapted my French Toast Casserole to work in the Instant Pot so you can enjoy the same comforting flavors with less oven time.
This Instant Pot version keeps the warming spices, maple-sweetened custard, and a light vanilla glaze that finishes the casserole perfectly. The pressure-cooking method yields a tender, moist result that’s similar to bread pudding but with classic French toast flavor.
Why use the Instant Pot?
The Instant Pot is a convenient alternative to baking for several reasons:
- No oven needed — perfect when it’s too hot to bake or your oven is busy with other dishes.
- Moist heat from the pressure cooker produces a soft, custardy interior that stays tender.
- This casserole can be assembled up to 18 hours ahead, making it ideal for entertaining or a relaxed holiday morning.
Notes on Ingredients
- Bread: Day-old or slightly stale bread soaks up the custard best. Use French bread, Italian bread, challah, or raisin bread — cut into 1–2 inch cubes.
- Maple Syrup: I use maple syrup instead of granulated or brown sugar for warm, natural sweetness and depth of flavor.
- Half and Half: Half and half makes a rich custard; you can substitute heavy cream, milk, or a non-dairy milk if desired.
- Vanilla Glaze: Optional, but a simple mix of powdered sugar, vanilla, and milk makes a lovely finishing touch.
How To Make Instant Pot French Toast Casserole
- Start with 8 cups of cubed bread (about 1-inch pieces). If the bread isn’t dry, let it sit out for several hours or bake at 300°F (150°C) for 10–15 minutes to dry it quickly.
- Whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, a pinch of salt, and maple syrup in a large bowl.
- Toss the dried bread cubes with the custard until fully coated, then transfer the mixture to a buttered 7×4-inch cake pan. Cover with plastic wrap and refrigerate for at least 6–8 hours, or up to 18 hours, to allow the bread to absorb the custard.
- When ready to cook, remove the pan from the refrigerator, replace plastic wrap with foil, and add 1½ cups cold water to the Instant Pot inner pot. Place the metal trivet inside, set the cake pan on the trivet, and seal the lid.
- Cook on high pressure for 35 minutes. After cooking, you may allow a natural release or perform a quick release — either method works; take care if you quick-release the steam.
- Remove the casserole, discard the foil, and serve immediately or broil 3–4 minutes to brown and crisp the top if desired. Drizzle with the vanilla glaze or extra maple syrup before serving.
Recipe Tips
- Storage: Store leftovers in an airtight container in the refrigerator up to 4 days, or freeze portions in a freezer-safe bag for up to 3 months. Thaw overnight before reheating.
- Dairy-Free: Substitute your preferred non-dairy milk for the half and half and for the milk in the glaze.
- Nonstick cleanup: Line the cake pan with parchment, then butter the parchment for easy removal and cleanup.
- Customize: Add up to ½ cup chocolate chips, dried fruit, chopped nuts, or small cream cheese pieces for extra flavor and texture.
- Make-ahead glaze: The vanilla glaze can be made the night before and refrigerated in an airtight container; whisk before serving.
More Instant Pot Breakfast Recipes
- Instant Pot Breakfast Casserole
- Instant Pot Steel Cut Oats
- Instant Pot Egg Bites
- Instant Pot Frittata
- Instant Pot Oatmeal
If you tried this Instant Pot French Toast Casserole, please leave a review and share your experience in the comments below.
Instant Pot French Toast Casserole
Rate
Ingredients
French Toast Casserole
- 8 cups bread, cubed into 1-inch chunks
- 1 tablespoon butter
- 6 large eggs
- 1½ cups half and half
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- pinch of salt
- ¼ cup maple syrup
Vanilla Glaze (optional)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
Casserole
-
If the bread isn’t dry, spread 8 cups cubed bread on a sheet pan and bake at 300°F/150°C for 10–15 minutes, or let it dry at room temperature overnight.
-
Brush a 7×4-inch baking dish with butter.
-
Whisk together 6 large eggs, 1½ cups half and half, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon grated nutmeg, a pinch of salt, and ¼ cup maple syrup. Add the dried bread and toss to coat.
-
Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate for at least 8 hours or up to 18 hours.
-
When ready to cook, remove plastic wrap, cover tightly with foil, pour 1½ cups cold water into the Instant Pot inner pot, and place the metal trivet inside. Set the cake pan on the trivet and seal the Instant Pot.
-
Cook on high pressure for 35 minutes.
-
After cooking, allow a natural release or quick release. Remove the casserole and discard the foil.
-
If desired, broil 3–4 minutes to brown the top. Serve with vanilla glaze or extra maple syrup.
Vanilla Glaze
-
Whisk 2 tablespoons milk and 1 teaspoon vanilla in a bowl. Add 1 cup sifted powdered sugar and whisk until a thick glaze forms, adjusting with more milk or sugar as needed.
Equipment
-
Electric Pressure Cooker (6 or 8 quart)
-
7 inch cake pan
Notes
Half and Half: Substitute heavy cream, milk, or non-dairy milk if desired.
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Thaw overnight before reheating.
Nonstick tip: Line the pan with parchment and butter the parchment for easy removal.
Additions: Fold in up to ½ cup chocolate chips, dried fruit, nuts, or cream cheese chunks for variety.
Glaze: Make ahead and refrigerate in an airtight container; whisk before using.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.