Marmalade French Toast for the Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4-5 cups of cubed brioche bread
  • 1 cup of milk
  • 2 eggs, lightly beaten
  • 1 t vanilla
  • ½ t almond flavoring
  • ¼ cup of marmalade
  • 2 T brown sugar
  • ½ cup of chocolate chips or dark chocolate chunks (optional)
  • 2 T butter, melted (optional)
  1. Add 1 cup of water to the pressure cooker and place a trivet in the pot.
  2. Make a tin foil sling if your trivet does not have a handle to remove your dish.
  3. Line a 7-inch cheesecake pan with parchment paper to prevent the milk mixture from leaking out. If you don't have a cheesecake pan, you can use a pyrex dish that fits into your pressure cooker.
  4. Spray the cheesecake pan or dish with cooking spray.
  5. Fill your baking dish with the cubed bread and mound the cubes over the top of the dish. This is how much bread you need for the recipe. Any extra can be frozen for another time.
  6. In a large bowl, combine the milk, eggs, vanilla, almond flavoring, marmalade, brown sugar, and chocolate chips (if using). Whisk lightly to combine and break up the marmalade.
  7. Toss the bread cubes into the egg and milk mixture.
  8. Pour the bread cubes into your prepared pan.
  9. Cover the pan with a paper towel and a piece of tin foil to keep out the moisture.
  10. Make sure the cooker is set to seal and cook on high pressure for 15 minutes. Turn the keep warm setting off.
  11. After the cooking time is completed, allow the pressure to naturally release for 5 minutes and then manually release the remaining pressure.
  12. The French toast is ready to eat at this point, but if you'd like to crisp up the top, pour the melted butter on top and place under the broiler of your oven for a few minutes until the top is lightly browned.
Recipe by My Kitchen Clatter at