Cinnamon French Toast with Mixed Berries

By: Weldon Owen

Cinnamon French Toast with Mixed Berries
cuisine icon Cuisine
French, Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["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."]
cuisine icon 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 dessert, instant pot pressure cooker, kosher salt, large eggs, milk, mixed berries, modern, pressure cook, pure vanilla extract, unsalted butter, water

serving icon Servings
6 servings
Ingredients
  • unsalted butter
  • 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 finely grated lemon zest
  • 3/4 lb brioche or challah bread
  • 1 cup mixed berries
  • 2 cups Water
  • confectioners’ sugar
Instructions
  • Grease a 1½-qt (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 confectioners’ sugar, if using. Spoon it onto individual plates and serve warm.
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