Mini - Blueberry-Almond French Toast Casserole

By: Cooking With Your Instant Pot Mini - Heather Schlueter

Tangy blueberries and crunchy almonds take this French toast to a whole new level, yet it’s simple enough to become an everyday favorite. This recipe uses a 1-quart (1 L) round baking casserole dish that has a 5½-inch (14 cm) diameter.

Cuisine

American

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, additional blueberries, almond extract, american, breakfast, brown sugar, cinnamon, contributed, cook 25 min, cooking spray, Cooking With Your Instant Pot Mini - Heather Schlueter, easy, eggs, fresh blueberries, maple syrup for serving, powdered sugar, prep 5 min, pressure cook, slivered almonds, thick slices french bread, whole milk

Prep Time

5 min

Cook Time

25 min

Servings

4 servings

Ingredients

1 cup whole milk
2 eggs
1/4 cup brown sugar
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup fresh blueberries
4 thick slices French bread
Cooking Spray
powdered sugar
slivered almonds
Additional Blueberries
maple syrup for serving

Instructions

In a large bowl whisk together the milk, eggs, brown sugar, almond extract, and cinnamon until well blended. Fold in the blueberries and bread pieces until well coated.
Spray the baking dish with cooking spray and pour the bread mixture into the dish.
Place the steam rack into the Instant Pot inner pot and add 3/4 cup water. Carefully lower the baking dish onto the steam rack.
Secure the lid, ensuring the valve is turned to the Sealing position.
Press the Pressure Cook button and set the time to 25 minutes.

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