French Toast/Bread Pudding
French Toast/Bread Pudding in Instant Pot - A delightful and moist French Toast with a texture of bread pudding, topped with cinnamon, chocolate chips, bananas and maple syrup!
French Toast/Bread Pudding in Instant Pot - A delightful and moist French Toast with a texture of bread pudding, topped with cinnamon, chocolate chips, bananas and maple syrup!
- Carbohydrate 28.3851686507181 g
- Cholesterol 219.12578125327 mg
- Fat 14.6085911470644 g
- Fiber 2.37621455561618 g
- Protein 8.82390781252 g
- Saturated Fat 4.65280500078085 g
- Serving Size 1 1 serving (109g)
- Sodium 97.0545729269582 mg
- Sugar 26.0089540951019 g
- Trans Fat 1.3858237709197 g
- Calories 272 calories
Step-by-step
- Lightly grease a round cake pan with butter or oil. I used butter spray. (I have a 7 inch springform pan, that does not have a seal proof base, so I put aluminum foil to avoid any liquid from dripping out. Time to get a new pan)
- In a large bowl, whisk eggs, milk, brown sugar, marmalade, vanilla and 1 tsp ground cinnamon until smooth.
- Add bread cubes to the bowl and mix gently, so that all the bread pieces are covered with liquids.
- Pour in the prepared cake pan. Line up the top layer by hand so they sit flat in the pan.
- Cover the pan with aluminum foil (time to dig out my stainless steel plate instead to cover the pan). If you prefer to not use aluminum foil, cover the pan with a few paper towels instead. This prevents from any additional water from getting into the pan.
- Add 1 cup of water in the Instant Pot. Place the cake pan on the trivet.
- Gently put the trivet in the pot. Close Instant Pot lid with pressure valve to sealing.
- Cook on Manual(Hi) for 15 mins. QR.
- Open Instant Pot. Carefully lift the trivet with the pan, and take it out. I use paper towels to hold the trivet.
- Allow to sit for 5 mins. (optionally broil for 5 mins)
- Sprinkle more cinnamon and spread a tablespoon of butter (love salted butter here)
- Serve with your favorite toppings - fruit, nuts, chocolate chips and maple syrup!
Pressure cooking custards requires strict adherence to timing because saturated steam transfers heat much faster than dry oven air. Fifteen minutes at high pressure transforms the liquid dairy, eggs, and bread into a unified structure, but residual internal heat dictates final texture.
- Cover the baking pan tightly with foil or a stainless steel plate to prevent condensation from the Instant Pot lid from diluting the custard.
- Test doneness visually rather than relying on a thermometer by checking that the edges are set while the absolute center retains a slight, gelatinous wobble.
- Allow the pan to rest undisturbed for five minutes after releasing the pressure to let the starch matrices fully gelatinize and trap the remaining moisture.
- Expose the surface to a broiler for five minutes if a caramelized crust is desired after pressure cooking.
Milk proteins bind with egg albumins during heating to form a delicate gel network that suspends the bread cubes. Butter fats coat the palate while sugar molecules inhibit excessive protein tightening, preventing a rubbery texture.
