Instant Pot French Toast Casserole
Ingredients:
4 large eggs, beaten
2 cups whole milk
1 1/2 teaspoons vanilla extract
1/4 cup brown sugar
Zest of 1 orange
1/4 teaspoon kosher salt
8 ounces day-old baguette, cut into 1-inch pieces
Maple syrup, for drizzling
Fresh berries, for garnish
Directions:
In a large bowl, whisk together eggs, milk, vanilla, sugar, orange zest and salt. Add bread cubes and mix together until combined.
Pour into a greased 7-inch round cake pan or oven-safe glass bowl. Cover with plastic wrap and refrigerate overnight.
The next morning, remove plastic wrap and cover tightly with aluminum foil.
Place trivet inside Instant Pot and pour 1 cup of water into bottom of pot. Place cake pan in Instant Pot, resting on top of the trivet.
Set Instant Pot to “pressure cook” on high for 25 minutes, then do a quick release. Remove top and let cool for 10 minutes before removing baking dish.
Dust warm casserole with powdered sugar, top with fresh berries and serve with maple syrup on the side.
