Peach French Toast Casserole

By: Healthy Instant Pot Cookbook by Dana Angelo White

This naturally sweetened breakfast casserole is loaded with protein and whole grains. It’s a great way to turn that day-old bread into a delicious breakfast!

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, breakfast, confectioners’ sugar, contributed, cook 30 min, easy, eggs, ground cinnamon, Healthy Instant Pot Cookbook by Dana Angelo White, maple syrup, modern, packed-in-juice canned peaches, pecans, prep 10 min, pressure cook, unsalted butter, whole grain bread, whole milk

Prep Time

10 min

Cook Time

30 min

Servings

4 servings

Ingredients

4 tsp unsalted butter
6 slices whole grain bread
2 large eggs
1 cup whole milk
1/2 tsp ground cinnamon
3/4 cup packed-in-juice canned peaches
2 tbsp pecans
1 tsp confectioners’ sugar
4 tbsp maple syrup

Instructions

Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.
Coat the interior of a 1-quart (1l) soufflé dish with 1 teaspoon of the butter and then add the bread cubes to the dish.
In a medium bowl, combine the eggs, milk, and cinnamon. Whisk to combine, and then add the peaches and canning juice. Stir to combine.
Pour the egg mixture over the bread cubes and gently press the cubes into egg mixture until thoroughly coated in the mixture.
Cut the remaining butter into small pieces and evenly distribute over top of the bread cubes. Loosely cover the soufflé dish with aluminum foil.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low) and set the cook time for 30 minutes. When the cook time is complete, quick release the pressure.
Open the lid. Carefully transfer the dish to a cooling rack and let the casserole cool for 10 minutes.
Garnish with the pecans and dust with the confectioners’ sugar. Cut into 4 equal-sized portions and then drizzle 1 tablespoon maple syrup over top of each portion just before serving. Serve warm.