French Toast (Bread Pudding)


  • 4 eggs
  • 2 cups (500 ml) milk
  • ½ tsp salt
  • ¾ cup (150 g) light brown sugar
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • 1 large baguette
  • 2 tbsp (20 g) whole oats
  • 1 tsp poppy seeds
  • ½ cup (80 g) blueberries
  • maple syrup
  • In a bowl, combine the eggs with the milk, salt, sugar, cinnamon, and vanilla.
  • Add the slices of bread to the bowl and soak for a few seconds.
  • Place half of the bread slices on the bottom of a pre-buttered 8 in (20 cm) bake pan.
  • You can use the Instant Pot removable round bake pan for this.
  • Add half of the blueberries on top of the bottom layer and place the rest of the bread on top of the blueberries. If there is any liquid left, pour it over the bread. In addition, add the other 2 tbsp (20 g) of whole oats, the poppy seeds and the other half of the blueberries. Cover the bake pan with aluminum foil.
  • Place the stainless steel inner pot inside the Instant Pot®, insert the rack, add 1 cup water and then insert the pan.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Put the pan in the oven on the Broil setting for a few minutes to brown it on top. Serve hot with maple syrup.
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