Instant pot Blueberry french toast bake 3 ways
Instant Pot Blueberry french toast bake three ways covers french toast casserole in the oven, slow cooker french toast and as photographed, instant pot blueberry french toast bake!
Servings: 4 -6 servings
Ingredients
Topping
- 1/4 Cup Flour
- 1/4 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1 Pinch Salt
- 1/4 Cup Cold Butter Cut into pieces
Instructions
For the Oven
- Preheat the oven to 350 degrees. Spray an 8x8" or 9x9" baking pan with nonstick spray.
- Place 1/3 of the bread into the pan, sprinkle with some of the blueberries. Repeat with two more layers, reserving a few blueberries for the garnish.1 Loaf Challah Bread, 1 Cup Fresh Blueberries
- In a bowl, beat the cream cheese with a hand mixer until smooth. Add the eggs, vanilla and sugar and beat until smooth again. Slowly add the milk with the mixer going on low speed.1 Package Cream Cheese, 2 Eggs, 1 1/2 teaspoons Vanilla, 2/3 Cup Sugar, 1 Cup Milk
- Pour over the bread, pressing the bread down gently. Let rest in the fridge for 30 minutes, or overnight with plastic wrap over it.
- In a small bowl, add the flour, brown sugar, cinnamon, and salt. Mix to combine and add the butter.1/4 Cup Flour, 1/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1 Pinch Salt, 1/4 Cup Cold Butter
- Using a pastry cutter, cut the butter into the mixture until it's evenly dispersed.
- Sprinkle over the top of the bread and bake at 350 for 30-40 minutes.
- Remove from oven and serve with warmed syrup and powdered sugar.Maple Syrup and Powdered Sugar
For the Slow Cooker
- Line the slow cooker or crock pot with foil or spray well with nonstick spray.
- Prepare as directed above, but in the slow cooker instead of a pan.
- Sprinkle with the crumble topping and cook on low for 4 hours or high for 2 hours.
For the Instant Pot
- Prepare as directed in a 7" spring-form pan or cake pan.
- Reserve the crumble topping if you want it crunchy, otherwise sprinkle on top.
- Pour 1 cup of water in the bottom of the instant pot.
- Make a sling by folding a long piece of tin foil back and forth a few times. Place under the pan and gently lift into the pot.
- Lock the lid and cook at high pressure for 20 minutes. Let the valve release or do a quick release.
- Meanwhile, heat the oven to 400 degrees.
- Place the pan in the oven to crisp the top a little or if you are just now adding the topping, bake for 10 minutes.
Notes
Left overs may be kept in an airtight container or plastic storage bag for 1-2 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 629kcal | Carbohydrates: 99g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 302mg | Fiber: 2g | Sugar: 82g