Last Updated on March 31, 2023 by Corinne Schmitt
This Instant Pot French Toast Casserole is such an easy way to serve up a satisfying breakfast any day of the week. Made with all natural ingredients, it’s way better than packaged cereal and pastries.
One of the reasons our Instant Pot is used so frequently at dinner is because it’s so easy. Now that we have dinner under control, I decided it was time to see if I could put this handy appliance to use for other meals. This Instant Pot French Toast Casserole was our first IP breakfast attempt and the result was delicious!
Because the Instant Pot does most of the work, I can prep it all when I head down to make my coffee first thing in the morning then finish getting ready. Then, breakfast is ready by the time we are all dressed and the kids’ backpacks are packed.
How to Make Instant Pot French Toast Casserole
Everything I love about Instant Pot dinner recipes holds true for breakfast too. This Instant Pot French Toast Casserole is super easy to make, only dirties a few dishes, and basically cooks itself so you’re free to get your day started. Just three simple steps to a satisfying breakfast.
Step 1 – Make Bread Cubes
If you’re worried about the bread sticking to the pot (one reader reported having this issue), spray the pot with cooking spray. Cut a loaf of bread (I used one of those long French bread loaves from our grocery bakery) into cubes and toss them in the Instant Pot.
As you can see in the picture below, the bread should take up most of the space in the pot (this was a 6 quart).
Step 2 – Make the Custard
Now you can make the yummy sauce that’s going to transform those bread cubes into a delicious breakfast! In a large bowl add milk, cream, cinnamon, vanilla and eggs.
Then, whisk it all together so it’s well combined.
Now, pour the mixture over the bread cubes. Give it a good stir to make sure the bread is coated and sprinkle on some blueberries.
Step 3 – Cook
Finally, secure the Instant Pot lid and cook on manual pressure for 15 minutes. Let the pressure natural release.
Your Instant Pot French Toast Casserole is ready to serve!
For a complete breakfast, serve with a side of bacon and a glass of orange juice or with fresh berries and a glass of milk.
Ready to make this Instant Pot French Toast Casserole? Here’s the recipe card with the exact measurements.
Instant Pot French Toast Casserole
- 3 eggs
- 1 cup half and half cream
- 1/2 cup milk
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla
- 1 loaf of French bread cubed
- 1/2 cup blueberries more to taste
- Spray inside of pot with cooking spray.
- Cube bread and place in IP.
- Whisk together milk, cream, cinnamon, vanilla and eggs. Pour the custard mixture over the bread cubes and turn to coat completely.
- Sprinkle in the blueberries before securing the lid.
- Cook for 15 minutes and natural release.
More Breakfast Recipes
This was my first Instant Pot breakfast recipe, but I do have several breakfast casserole recipes that are equally easy and have earned my kids’ seal of approval, like my Instant Pot Cinnamon Swirl French Toast Casserole.
This Instant Pot French Toast Casserole is based largely on our family’s favorite – Make Ahead Blueberry French Toast.
And though my kids love the sweet breakfast casseroles, my favorite is a nutritious, savory breakfast casserole like this Sausage and Spinach Strata.
And these Make Ahead Breakfast Casserole Cups make a great grab-and-go meal when there’s NO time to sit down and eat.
More Instant Pot Resources
Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.
9 thoughts on “Instant Pot French Toast Casserole”
I had similar issues with not enough liquid and in the instant pot showed “burn”. During the preheating phase, some of the bread had already burnt to the bottom. To fix the problem, I moved everything into a flat bottom glass bowl and washed the pot to start over. I put the bowl in the pot on and the trivet with water underneath and cooked for 15 min on pressure. I also read later to cover the bowl with foil to avoid any water dripping into the bread (will try that next time).
Hi Lani, thanks for your recommendations. Going to try it this way as well and see how it turns out.
Hi there. I followed your directions exactly only to have my Instant Pot continue to show “burn” on the display. I added more liquid and made sure everything was stirred and set it again After 5 minutes it showed “burn” again. Upon opening it up, the bread was partially burned, stuck to the bottom, and again all of the liquid had been absorbed. I’m not sure why this happened, but I was very excited to try this recipe and now it’s yet another pizza night in our house.
Hi Dianthe, I need to revisit this recipe. You aren’t the first person to run into this problem. I’ve been unable to recreate the issue myself, but I can’t deny all of the trouble others are having with it. I’m sorry yours didn’t turn out! I’m going to add a cautionary note to the recipe to warn others that it’s not working out right until I have time to adapt it to a version with better, more consistent results. Thanks for your feedback.
I am curious as to how your IP made it to the pressure setting without the added fluids. I made this to the letter but the amount of fluid was absorbed into the bread, so when the IP went to manual pressure it beeped but showed (L) meaning it did not have enough fluid to pressurize. Therefore it was more like a slow cooker and the timing was WAY off, and the center could not be cooked in 15 minutes cooking and 15 natural release as there was nothing to release.
My IP says 3 cups liquid to steam.
I tired making this and the same thing happened to me that happened to Reese. It wasn’t done. I had lots of bread in there. When I read other recipes, it has you putting your mixture in another pan and then sitting it on a trivet and adding some water. I like your way of just making it in the instant pot container, but I doesn’t seem to work. Thoughts?
Hi Melissa, I really appreciate the feedback. I’m going to do a few bathches and see if I can get the kinks worked out so that the results are consistent.
Hi Corrine. I’m new to the Instant Pot. This recipe is the second one I’ve tried. First, do you spray your pot with cooking spray? The bread stuck to the bottom of my pan. Second, I set it for 15 minutes on manual, and it was gooey and undone when fished. I did let it natural release for 12 minutes. Any ideas? What kind/ size of loaf did you use? I removed the uncooked contents from the pot and put it all in a shallow pan under the broiler.
Hi Reese, that’s so disappointing! I’m very sorry yours didn’t turn out, especially since it sounds like you followed the directions to the letter. I did not spray my pot with cooking spray and didn’t experience the sticking issue. From your end result, it sounds like there was way too much liquid to bread. I used one of those long French loaves from the grocery store bakery. I will specify that in the directions to help others avoid the same problem. I can’t imagine spraying the liner with cooking oil could do any harm, so I may add that as well as a precaution. Thanks for your feedback since it helps me improve the instructions. I hope the less than stellar results with your second ever IP attempt won’t turn you off to the Instant Pot though.
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