Cinnamon French Toast with Mixed Berries

Buttery brioche or challah provide the perfect pillowy texture for a lush breakfast studded with fresh berries (cinnamon-twist challah will take this dish to the next level). You can prepare it the night before, let it set in the fridge overnight, and cook it in the morning for an effortless brunch.

Cuisine

French, Modern

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, breakfast, breakfast recipe, breakfast recipes, brioche or challah bread, confectioners’ sugar, contributed, easy, egg recipe, finely grated lemon zest, french, french toast, granulated sugar, ground cinnamon, heavy cream, instant pot breakfast recipes, Instant Pot Culinary Team, instant pot dessert, instant pot pressure cooker, kosher salt, large eggs, milk, mixed berries, modern, pressure cook, pure vanilla extract, unsalted butter, water

Servings

6 servings

Ingredients

Unsalted butter, as needed
3 large eggs
1/2 cup heavy cream
1/2 cup milk
1/3 cup granulated sugar
1/2 tsp. ground cinnamon
1 1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 tsp. lemon zest, finely grated
3/4 lb. brioche or Challah bread, cut into bite-sized cubes
1 cup mixed berries
2 cups water
Powdered sugar, as needed
1 tbsp. turbinado sugar, optional

Instructions

Grease a 1½-quart (1.5-L) round ceramic baking dish with butter.
In a medium bowl, whisk together the eggs, cream, milk, granulated sugar, cinnamon, vanilla, salt, and lemon zest. Arrange one layer of bread cubes on the bottom of the prepared baking dish so they nestle in snugly. Scatter half the berries on top, followed by a second layer of bread cubes and berries. Pour the egg mixture over the top and press lightly to help it absorb into the bread. Cover with aluminum foil and refrigerate for at least 1 hour or up to overnight.
Pour the water into the Instant Pot® and place the baking dish on the steam rack. Using the handles, lower the baking dish and steam rack into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at High Pressure.
Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and, using the steam rack handles, lift out the baking dish. Let the French toast cool slightly, then dust with powdered sugar, if using. Spoon it onto individual plates and serve warm.

Notes

OPTIONAL BONUS STEP: After removing it from the pot, sprinkle the French toast with 1 tablespoon of turbinado sugar and bake in a preheated 400°F / 200°C oven for 10 minutes. The crispy top will complement the gooey center, creating the perfect texture contrast in every bite.

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