I don’t know about you, but as a working mom, I LOVE my Instant Pot! For over a year I’ve used it for everything from yogurt, to hard-boiled eggs, to cooking frozen chicken for shredding, to marvelously easy soups. But I wanted more! When my sweet husband got me a six-inch soufflé dish for Christmas, my Instant Pot became a whole new machine. Instant Pot Cinnamon Raisin French Toast is my new FAVORITE Instant Pot breakfast dish!
Instant Pot Cinnamon Raisin French Toast Recipe…
My recipe for Cinnamon Raisin French Toast is modified from Laurel Randolph’s in her book The Instant Pot Electric Pressure Cooker Cookbook. This is a great cookbook for the Instant Pot with yummy recipes!
My Instant Pot Cinnamon Raisin French Toast starts with my homemade bread. My favorite Oatmeal Honey Wheat Bread works well, but really, any bread will do. 🙂 I used three slices to get my four cups of bread cubes.
The rest of the recipe is making an easy custard with milk, eggs, vanilla, and a little maple syrup. Instant Pot Cinnamon Raisin French Toast couldn’t be easier!
My favorite part of this recipe (besides the flavor) is that clean up is a breeze! I simply cover the soufflé dish and stick it in the refrigerator or give it a little scrub. Nothing sticks…and if you know anything about me, I absolutely hate things that are sticky!!!
I hope you’ll try my take on Instant Pot Cinnamon Raisin French Toast. My kids loved it, and with a little more maple syrup, it tastes just like your favorite french toast…just much simpler!
Instant Pot Cinnamon Raisin French Toast
Notes
Purchased bread can be used in place of the homemade. Bread that is slightly stale or dried out will work well in this recipe, too.
Ingredients
- 1 1/2 cups water
- 4 cups (heaping) bread, cut into 1-inch cubes
- 3 eggs
- 1 cup milk
- 1/3 cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup (maple flavored pancake syrup would work, too), plus more to serve
Instructions
- Add water and steamer rack to bottom of Instant Pot stainless steel insert.
- Grease a 6-inch soufflé dish with nonstick cooking spray. (If necessary, make a sling from a folded piece of aluminum foil in order to remove dish from Instant Pot when cooking is finished.)
- In a large mixing bowl, beat together eggs, milk, cinnamon, vanilla, and maple syrup. Fold in bread cubes and raisins. Stir occasionally and allow to sit 5-10 minutes until egg mixture is mostly absorbed into the bread.
- Pour the bread mixture into the greased soufflé dish. Place foil sling under dish, if needed, and lower uncovered dish into Instant Pot.
- Select Manual setting and cook on high for 15 minutes.
- Immediately use quick release when cooking is done. Remove dish from Instant Pot and serve with extra maple syrup, if desired.
- Leftovers may be covered and refrigerated. Either reheat or serve cold.
If you’d like to see what products I use for Instant Pot Cinnamon Raisin French Toast, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
If you are interested in more of my Instant Pot recipes, you might like my Small Batch Turkey Stock, Unstuffed Pepper Soup, or my Creamy Mexican Chicken Soup.