Go Back
Print Recipe

Instant Pot Blueberry French Toast

Author: Catherine's Plates

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.