This is a great breakfast for dinner. It’s so delicious; bursting blueberries and a tang of orange juice.
https://youtu.be/36OwBUZU1X4?list=PLroer3Sv0U_0tOR81UKS4qY6iaZ3LGb13
Instant Pot Blueberry French Toast
Ingredients
- 7 thick slices french bread dry out the bread overnight and cut into cubes
- 2 large eggs
- 1 cup milk
- 2 TBS sugar
- 2 TBS orange juice
- 2 tsp Vanilla Extract
- 1 cup blueberries
Instructions
- Butter a 6 or 7' spring form or cake pan.
- In a medium bowl whisk together eggs, milk, sugar, orange juice and vanilla.
- Place bread in a large bowl and pour egg mixture over bread.
- Stir until most liquid has been absorbed through the bread.
- Add blueberries and lightly stir.
- Place mixture into springform or cake pan.
- Add one cup of water to the pot inside of instant pot.
- Place springform or cake pan onto a trivet and place inside the instant pot.
- Place paper towels over cake pan to absorb any moisture.
- Place lid on securely and place top knob to "sealing".
- Cook for 20 minutes on manual, high pressure. It take about 5 minutes to come to pressure then the 20 minutes will count down.
- I did a natural release for 10 minutes, then did fast release which only took less than 1 minutes.
- Take lid off, remove paper towel from pan, and take trivet out carefully with gloves.
- Let rest for 5 minutes before removing from pan.
- Sprinkle with powdered sugar, syrup and butter.
- Serve and Enjoy.