Instant Pot Cranberry French Toast Recipe

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We all know the holidays can be a busy time, what with friends and family visiting, and the hectic schedules with the littles. That means whipping out that Instant Pot for a quick and easy breakfast can be an incredible savings for both time and sanity. Pulling in one of the top flavors of the season and you have our Instant Pot Cranberry French Toast!

Why Cranberries?

Besides that incredible slightly sweet, yet tart flavor that we love, cranberries are a popular superfood. People usually consume them in the form of a sauce over the holidays, or a juice at the breakfast table, but they are so much more versatile than that. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

Why the Instant Pot?

Pressure cookers have been used for decades in the average American kitchen and the Instant Pot is just the latest upgrade to the classic appliance. It infuses the flavor at the same time that it quickly turns raw food into an edible masterpiece. We simply combined the incredible flavor of the cranberry with the ease of the Instant Pot to create a fresh take on this traditional brunch classic.

Instant Pot Cranberry French Toast Recipe

You will need:

• 2 C fresh cranberries
• 1/4 C orange juice
• 1 C sugar, divided
• 1/4 tsp ground cinnamon
• 1/2 tsp kosher salt, divided
• 4 tbsp butter, melted
• 2 C whole milk
• 3 large eggs, slightly beaten
• zest from 1 large orange
• 1 tsp pure vanilla extract
• 1 Loaf of 1 day old Challah bread, cubed

Directions

Spray a 7inch spring-form pan with Pam baking spray

• Cover the bottom with parchment paper
• Using a medium sauce pot, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.
• Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat.
• Pour the cranberries into the spring-form pan.
• In a large bowl, whisk together melted butter and 1/2 cup sugar. Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.
• Let rest until the bread absorbs the milk, stirring occasionally.
• Spread bread mixture on top of cranberry sauce in pan.
• Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom.
• Cover with foil and place the spring-form on top of the trivet.
• Lock the lid in place.
• Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.
• When valve drops carefully remove lid.
• Remove dish from and place onto the counter to cool completely.
• Top with Whipped cream and serve warm

Print off the recipe here:

Check out these other great Instant Pot Recipes we love!

Don’t have an Instant Pot yet? Why? They take the place of 7 different appliances! Get one here: I want an Instant Pot Now and maybe some Instant Pot accessories to be able to do more with it!

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