Cinnamon French Toast with Mixed Berries

INSTRUCTIONS

1. Grease a 1½-quart (1.5-L) round ceramic baking dish with butter.
2. 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.
3. 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.
4. 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.