I’ve cracked the code for making custardy French toast in the Instant Pot—no flipping, no fuss. This method turns simple ingredients into rich, eggy bites with minimal effort and maximum flavor.
The secret is layering bread cubes with a vanilla-cinnamon custard and letting the pressure cooker work its magic. In just 25 minutes, you’ll have a breakfast that tastes like it came from a brunch hotspot.
What emerges is a dish with perfectly tender centers and lightly caramelized edges, all soaked in a sweet, spiced custard. It’s the ideal hands-off meal for busy mornings or lazy weekends.
Serve warm with syrup or fresh fruit. Here’s how to make it happen.
Ingredients for Instant Pot French Toast
Simple ingredients transform into rich, custardy bites with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Brioche Bread 🍞 | 8 cups | Cubed into 1-inch pieces |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | 1 ½ cups | Or substitute half-and-half |
| Granulated Sugar 🍚 | ⅓ cup | Adjust to taste preference |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla for best flavor |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | 2 tbsp | Melted for custard |
| Maple Syrup 🍁 | ½ cup | For serving, optional |
| Fresh Berries 🍓 | 1 cup | For garnish, optional |
The bread is key here—brioche or challah soaks up the custard beautifully. Most grocery stores carry it in the bakery section. I grab mine from Whole Foods when I want that extra-rich buttery flavor, but any good-quality bakery bread works. Look for slightly stale bread (or dry it out yourself) to prevent sogginess. Day-old is actually ideal for this.
No brioche? French bread or sourdough works in a pinch (just cube it the night before to dry out). Out of vanilla? Almond extract at half the amount adds a nice depth. Want it richer? Swap whole milk for heavy cream. The cinnamon can be adjusted to taste—add a pinch of nutmeg if you’re feeling fancy. Eggs are non-negotiable though—they’re what makes it custardy.
Assemble and cook immediately, or let the bread soak for 10 minutes for extra richness. Leftovers reheat well—store in the fridge for up to 3 days. Freeze extras for up to 1 month (thaw overnight before reheating).
Why You’ll Love This Recipe
- Set It and Forget: I toss everything in the Instant Pot, press a button, and walk away—no flipping or babysitting required.
- Custardy Dream: That brioche soaks up the vanilla-kissed egg and milk mix like a sponge, giving every bite a rich, melt-in-your-mouth center.
- Brunch for Eight: I’ve served this for lazy Sundays, holiday mornings, even a late-night snack—it feeds a crowd without me stuck at the stove.
- Leftovers? Yes Please: Honestly, the next-day slices toast up even better—crisp outside, still luscious inside.
Step-by-Step Instructions for Instant Pot French Toast
Here is the foolproof method for custardy, evenly cooked French toast with minimal effort.
Step 1: Prepare the Custard Mixture
In a large bowl, whisk together the 6 whole Large Eggs, 1.5 cups Whole Milk, 0.33 cup Granulated Sugar, 2 tsp Vanilla Extract, 1.5 tsp Ground Cinnamon, and 0.25 tsp Salt until the mixture is smooth and fully combined. You should see no streaks of egg or sugar remaining.
I whisk vigorously for about 1 minute to ensure the granulated sugar dissolves completely and the ground cinnamon is evenly distributed. This creates a rich, flavorful custard base that will soak into the brioche bread beautifully.
Step 2: Coat the Bread and Layer in the Instant Pot
Add the 8 cups Brioche Bread (already cubed into 1-inch pieces) to the custard mixture. Gently fold with a spatula until every piece is thoroughly coated. The bread should absorb most of the liquid, but a small pool at the bottom is fine.
Lightly grease the Instant Pot insert with 1 tbsp Unsalted Butter, then layer half of the soaked bread cubes inside. Drizzle the remaining 1 tbsp Unsalted Butter over the top. This prevents sticking and adds a subtle richness to the finished dish.
Step 3: Pressure Cook to Perfection
Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 25 minutes. The Instant Pot will take about 10-15 minutes to come to pressure before the cooking time begins.
Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. The bread should be fully set with no jiggle in the center when you gently shake the insert.
Step 4: Serve with Toppings
Carefully remove the French toast from the Instant Pot and let it sit for 5 minutes to cool slightly. This helps it hold its shape when sliced. The texture should be custardy on the inside with a slight firmness at the edges.
Serve warm with a drizzle of 0.5 cup Maple Syrup and a handful of 1 cup Fresh Berries for a bright, fresh contrast. Each bite should deliver a perfect balance of sweet, spiced custard and soft, buttery bread.
Pro Tips For Making Instant Pot French Toast
- Soak the Bread: Let the brioche sit in the egg mixture for at least 20 minutes—it soaks up more custard and stays richer after pressure cooking.
- Use Day-Old Brioche: Fresh bread falls apart in the Instant Pot; stale or day-old brioche holds its shape and absorbs the custard better.
- Avoid Overfilling: Never exceed the 2/3 max fill line, or the custard will leak and the bread won’t cook evenly.
- Natural Release Only: Quick-releasing the pressure makes the French toast dense and soggy—let it sit for a full 10-minute natural release.
Essential Equipment for Perfect Results
Instant Pot Essentials
You’ll need a 6-quart or 8-quart Instant Pot—I use my Duo Crisp for its reliable pressure and sauté functions. The standard Instant Pot Lux works perfectly too. Ensure your model has the pressure cooking function, as this is non-negotiable for the recipe. 💡
Mixing Tools
A large mixing bowl (at least 4 quarts) is key for whisking the custard without spills. I prefer a stainless steel bowl with a pour spout for easy transfer. A sturdy whisk or fork ensures the eggs and sugar blend smoothly.
Bread Prep
For cubing the brioche, a serrated bread knife gives clean cuts. I use my Wüsthof 8-inch for precision. A cutting board with a groove around the edge catches crumbs, keeping your workspace tidy.
Serving Gear
A spatula helps fold the bread into the custard without breaking the cubes. For serving, a large spoon or tongs works well. I also keep a small ladle handy for drizzling maple syrup evenly over each portion.
Optional Extras
A measuring cup set ensures accurate custard ratios. If doubling the recipe, a second Instant Pot insert lets you cook in batches. For extra caramelization, a kitchen torch can lightly toast the top before serving. ✨
Nutrition Facts
Frequently Asked Questions
Can I use regular sandwich bread?
Yes, but brioche or challah works best for soaking up custard. Sandwich bread may turn mushy. For best results, dry it out in the oven at 300°F for 10 minutes first.
Why does my toast come out soggy?
This usually happens if the bread is too fresh or the custard ratio is off. Use day-old bread and ensure you’re using 6 eggs to 1.5 cups milk for proper structure.
Can I make this ahead of time?
Prepare the mixture the night before, refrigerate, then cook in the morning. Add 5 minutes to the cook time if using cold ingredients.
How do I double the recipe?
Use a second Instant Pot insert or cook in batches. Maintain the same egg-to-milk ratio, and don’t overfill the pot past the 2/3 max line.
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