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Pumpkin French Toast
Instant Pot Pumpkin French Toast baked Pot in Pot topped with brown sugar and pecans.
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Course:
Breakfast Recipes
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
Servings
Calories:
238
kcal
Author:
Devour Dinner
Ingredients
½
Loaf of French Bread
Approximate 12 oz cubed
3
Eggs
⅓
Cup
Milk
1
teaspoon
Vanilla
⅓
Cup
Pumpkin Puree
2
Tbs
White Sugar
4
oz
Cold Cream Cheese
⅓
Cup
Brown Sugar
3
Tbs
Flour
1
Tbs
Cinnamon
3
Tbs
Butter Melted
Instructions
Take a loaf of French Bread and slice it into ¾ – 1 inch slices. You will use about 12oz of the loaf
Cube slices of bread into small bite size pieces and set aside
In a separate bowl, pour your brown sugar, cinnamon, flour, and melted butter.
Stir to combine and set aside
This is going to become the crumble for the top of your french toast, so if you are choosing to add pecans, mix them in as well.
Using another bowl, mix your eggs, milk, pumpkin puree, white sugar, and vanilla.
Cut your cold brick of Cream Cheese into Cubes and add ⅔ of the cubes into your egg mixture and stir.
Pour egg mixture over bread cubes and toss to combine making sure that bread is covered in mixture
In a greased metal pan or springform pan pour bread mixture and top with remaining cream cheese cubes
Sprinkle Brown Sugar Crumble mixture on top
Pour 1 cup water in bottom of Pressure Cooker / Instant Pot
Place French Toast Casserole on a trivet and place inside
Set to Manual / Pressure Cook for 25 minutes with a Quick Release
Serve with warm syrup or whipping cream
Notes
Optional - Add ⅓ Cup Chopped Pecans to Brown Sugar Crumble
Nutrition
Serving:
1
g
|
Calories:
238
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
128
mg
|
Sodium:
151
mg
|
Fiber:
1
g
|
Sugar:
15
g