Raspberry Mojito Cupcakes

Instant Pot Blueberry french toast bake 3 ways covers french toast casserole in the oven, slow cooker french toast and as photographed, instant pot blueberry french toast bake!

Easter and Mother’s Day, oh and General Conference (a twice a year church meeting where we get to hear from the leaders of our faith) are what spring is all about. Actually, my birthday and our oldest daughter’s birthday are squished in there too! Every year our site gets searched over for breakfast and brunch ideas. I imagine there are probably baby shower food ideas and bridal shower brunch recipes that people need too. Especially this instant pot blueberry french toast bake 3 ways.

No matter what you are looking for, Instant pot Blueberry french toast bake 3 ways is exactly what you need! We will show you how to bake a french toast casserole, how to make french toast casserole in your slow cooker to save space in the oven and finally the method for making breakfast in an instant pot.

When I found myself in a house full of nieces and nephews, this Instant Pot recipe saved the day. It fed an army of family without me having to spend all morning in the kitchen. And everyone was so impressed, they thought I had been up for hours!

This dish is pretty enough to bring to a brunch but super easy to assemble and cook. The plump blueberries burst in your mouth with every bite, and balance the cinnamon-y goodness of the casserole.

It’s important to make sure your blueberries are dry before they are mixed with the bread. Extra moisture makes it difficult for the custard-like center to fully set.

Since I take this recipe on the road to potlucks and church lunches, I’ve repurposed an old spice jar as a portable powdered sugar dispenser. Bon appetit!

Ingredients

• 7 thick slices french bread dry out the bread overnight and cut into cubes
• 2  large eggs
• 1 cup milk
• 2 TBS sugar
• 2 TBS orange juice
• 2 tsp Vanilla Extract
• 1 cup blueberries

Instructions

1. Butter a 6 or 7' spring form or cake pan.
2. In a medium bowl whisk together eggs, milk, sugar, orange juice and vanilla.
3. Place bread in a large bowl and pour egg mixture over bread.
4. Stir until most liquid has been absorbed through the bread.
5. Add blueberries and lightly stir.
6. Place mixture into springform or cake pan.
7. Add one cup of water to the pot inside of instant pot.
8. Place springform or cake pan onto a trivet and place inside the instant pot.
9. Place paper towels over cake pan to absorb any moisture.
10. Place lid on securely and place top knob to "sealing".
11. Cook for 20 minutes on manual, high pressure. It take about 5 minutes to come to pressure then the 20 minutes will count down.
12. I did a natural release for 10 minutes, then did fast release which only took less than 1 minutes.
13. Take lid off, remove paper towel from pan, and take trivet out carefully with gloves.
14. Let rest for 5 minutes before removing from pan.
15. Sprinkle with powdered sugar, syrup and butter.
16. Serve and Enjoy.