Overnight Creme Brûlée French Toast Bake in the Pressure Cooker
This decadent French toast bake combines custard-soaked bread and a luscious caramel layer—all made easier with a pressure cooker for rich, tender results in less time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 85 g butter 6 tablespoons
- 159 g packed light or dark brown sugar ¾ cup
- 2 tablespoons pure maple syrup or corn syrup or pancake syrup
- 6 to 8 slices French bread cut into ¾-inch cubes, 1-inch thick slices before cubing
- 4 large eggs
- 1 cup half-and-half
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- Sweetened whipped cream and fresh strawberries or raspberries for serving
Instructions
Instructions
- Grease a 9x13-inch baking dish well to prevent sticking.
- Melt butter in a small pan over medium heat. Stir in brown sugar and syrup until smooth.
- Pour the caramel mixture into the baking dish and spread evenly.
- Layer the bread cubes into the dish over the caramel base in an even layer.
- In a separate bowl, whisk eggs, half-and-half, vanilla extract, and salt until smooth.
- Pour custard mixture over the bread. Gently press bread to help it absorb the liquid.
- Cover the dish with plastic wrap or foil, refrigerate overnight or for at least 6 hours.
- When ready, preheat oven to 350°F (177°C). Remove cover and bake uncovered for 30 to 35 minutes.
- Bake until the top is golden and center is set.
- Let it rest for 5 to 10 minutes before serving.
- Serve with whipped cream and fresh berries as desired.
Notes
Store leftovers in fridge up to 4 days. Microwave or toast to reheat. Freeze tightly wrapped portions for later use.