Instant Pot Cranberry French Toast

Thanksgiving is right around the corner. Do you have plans? My son and I are spending the holiday together. After talking to a great friend, I explained to her that I was thinking of ordering a “pre-made holiday meal” from a local grocery store. She convinced me that I should do it! So, I ordered a vegan Thanksgiving meal that feeds two people. There is so much food included and with my son being such a picky eater, I know there will be plenty of leftover food for at least a week! Since I have an Instant Pot, I love making delicious meals and such for us. I recently made Instant Pot Cranberry French Toast and it was a hit! This makes an awesome breakfast, especially with those cranberries you may on hand!

If you already have an Instant Pot, what are your favorite recipes? My son loves pasta, so I like to make him spaghetti! I know there are so many recipes out there to try! In the past, I’ve tried Quinoa Fried Rice a few times. It was pretty good. 

Be sure to check out our Instant Pot Chocolate Cheesecake and Instant Pot Lemon Pepper Brussels Sprouts. 

If you’re looking for non-Instant Pot recipes, we have some sweets to share! Stop by our Chunky Monkey Brownies, Dark Chocolate Reese’s Bars, Chocolate Chip Walnut Bars, and Bff Brownies!

Instant Pot Cranberry French Toast

Ingredients/Items Needed:

Instant Pot

2 C fresh cranberries

1/4 C orange juice

1 C sugar, divided

1/4 tsp ground cinnamon

1/2 tsp kosher salt, divided

4 tbsp butter, melted

2 C whole milk

3 large eggs, slightly beaten

zest from 1 large orange

1 tsp pure vanilla extract

1 Loaf of 1 day old Challah bread, cubed

Directions:

1. Spray a 7inch springform pan with Pam baking spray

2. Cover the bottom with parchment paper

3. Using a medium sauce pot, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.

4. Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat

5. Pour the cranberries into the springform pan

6. In a large bowl, whisk together melted butter and 1/2 cup sugar.

7. Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.

8. Let rest until the bread absorbs the milk, stirring occasionally.

9. Spread bread mixture on top of cranberry sauce in pan.

10. Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom.

11. Cover with foil and place the springform on top of the trivet

12. Lock the lid in place.

13. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.

14. When valve drops carefully remove lid.

15. Remove dish from and place onto the counter to cool completely

16. Top with Whipped cream and serve warm

17. Enjoy!

Instant Pot Cranberry French Toast

5 from 2 votes

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Ingredients

  

• 2 C fresh cranberries
• 1/4 C orange juice
• 1 C sugar divided
• 1/4 tsp ground cinnamon
• 1/2 tsp kosher salt divided
• 4 tbsp butter melted
• 2 C whole milk
• 3 large eggs slightly beaten
• zest from 1 large orange
• 1 tsp pure vanilla extract
• 1 Loaf of 1 day old Challah bread cubed

Instructions

 

• Spray a 7inch springform pan with Pam baking spray
• Cover the bottom with parchment paper
• Using a medium sauce pot, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.
• Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat
• Pour the cranberries into the springform pan
• In a large bowl, whisk together melted butter and 1/2 cup sugar.
• Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.
• Let rest until the bread absorbs the milk, stirring occasionally.
• Spread bread mixture on top of cranberry sauce in pan.
• Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom.
• Cover with foil and place the springform on top of the trivet
• Lock the lid in place.
• Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.
• When valve drops carefully remove lid.
• Remove dish from and place onto the counter to cool completely
• Top with Whipped cream and serve warm
• Enjoy!

Keyword french toast, Instant Pot, instant pot cranberry french toast

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