Overnight Creme Brûlée French Toast Bake Pressure Cooker Recipe
This overnight French toast bake delivers sweet caramel comfort with a tender custard-soaked center — made effortlessly in the pressure cooker for quicker indulgence.
Equipment
- 1 Mixing bowl Medium-sized
- 1 9x13-inch baking dish
- 1 Pressure cooker With trivet
Ingredients
Main ingredients
- 6 tablespoons Butter good quality
- ¾ cup Brown sugar light or dark
- 2 tablespoons Maple syrup or corn/pancake syrup
- 6 to 8 slices French bread 1-inch thick, cut into ¾-inch cubes
- 4 Eggs large
- 1 cup Half-and-half
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt just a pinch
- Sweetened whipped cream and fresh berries for topping
Instructions
Instructions
- Grease a 9x13-inch baking dish and set aside.
- Melt butter over medium heat, then stir in brown sugar and maple syrup until smooth. Pour evenly into the baking dish.
- Scatter cubed French bread over the syrup mixture, nestling the bread into the syrup layer.
- Whisk eggs, half-and-half, vanilla extract, and salt in a bowl. Pour evenly over the bread cubes and press gently to soak.
- Cover the dish with plastic wrap and refrigerate overnight for at least 8 hours.
- Remove dish from fridge and let sit at room temp for 10–15 minutes.
- Pour 1 cup of water into the pressure cooker insert and place a trivet inside. Set dish on trivet and seal lid.
- Cook on high pressure for 40 minutes. Allow pressure to release naturally (slow release).
- Let cool for 5 minutes, then top with whipped cream and fresh berries. Serve warm.
Notes
Best served fresh with berries and cream. Can be refrigerated for 4 days or frozen for longer storage. Reheat in microwave or oven before serving. For a firmer texture, use less custard and sturdy bread.