Instant Pot Recipes
Instant Pot Chocolate Almond French Toast Casserole
Description
"A chocolatey twist on a holiday morning classic. It's perfect for breakfast or brunch, but can also be a great dessert."
Ingredients
- 1 cup water
- 6 large eggs
- 1 1⁄2 cups chocolate milk
- 1⁄2 cup heavy cream
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon kosher salt
- 1 (14 ounce) brioche bread, cut into cubes or (14 ounce) challah, loaf cut into cubes
- 1⁄4 cup sliced almonds
- 1⁄4 cup powdered sugar, for serving
- 1⁄2 cup maple syrup, for serving
- 1 pint raspberries, for serving
Directions
- Grease a 7-inch round baking dish with butter or cooking spray. Place a trivet inside your Instant Pot and pour in the water.
- In a large bowl, whisk together the chocolate milk, cream, sugar, vanilla, almond extract, cinnamon and salt until well combined. Add the cubed brioche and stir until combined. Allow to sit for 5 minutes so that the bread soaks up the mixture. Transfer to the prepared baking dish, top with almonds cover tightly with aluminum foil.
- Place the baking dish inside the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes and then follow the manufacturer's instructions for quick release. Carefully open the lid and remove baking dish from Instant Pot, uncover and let cool 10 minutes.
- Dust with powdered sugar, cut and serve with maple syrup and raspberries.
