Description
This Instant Pot Breakfast Pecan French Toast is a warm, custardy, and nutty treat packed with toasted pecans and maple flavor—perfect for cozy mornings or indulgent brunches.
Ingredients
- 6 cups cubed brioche or challah bread
- 3/4 cup chopped toasted pecans
- 4 large eggs
- 1 cup whole milk
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp butter, cut into small pieces
- 2 tbsp maple syrup (plus more for serving)
Instructions
- Toast pecans in a skillet or oven for a few minutes until fragrant, then chop. Cube bread into bite-sized pieces.
- In a large bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, and salt until smooth.
- Fold bread and half the pecans into the custard. Let sit for 10–15 minutes to absorb.
- Grease a round baking dish that fits in your Instant Pot. Pour in the bread mixture and top with remaining pecans, butter pieces, and maple syrup.
- Place 1 cup water in the Instant Pot. Set the trivet inside, then place the baking dish on top. Cover dish with foil.
- Seal the Instant Pot lid and cook on High Pressure for 25 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Carefully remove dish and let cool 5 minutes. Serve warm with extra maple syrup, fruit, or powdered sugar.
Notes
- Top with powdered sugar, berries, whipped cream, or yogurt for added flair.
- Serve with fruit salad, bacon, or sausage for a full brunch plate.
- Try mini parfaits with layers of French toast, yogurt, and fruit for parties.
- Refrigerate leftovers up to 3 days; freeze up to 2 months in slices.
- Reheat in oven at 350°F or microwave in 30-second intervals.
- Use other breads like French, Texas toast, or croissants for variety.