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5 from 9 votes

Instant Pot Blueberry French Toast

This easy blueberry french toast is made in the Instant Pot and makes for a deliciously easy breakfast!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast, french toast, instant pot, pressure cooker
Servings: 6 servings
Calories: 538kcal
Author: Dana

Ingredients

  • 1 french bread loaf
  • 4 eggs
  • ½ cup half and half
  • ½ cup milk
  • 1 tablespoon sugar
  • 1 tablespoon vanilla
  • ¼ cup butter melted
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 cups blueberry filling*
  • 1 cup water for inner pot

Instructions

  • Crack and beat the 4 eggs in a large bowl.
  • Cut the french bread loaf into bite-sized pieces and add to the egg mixture.
  • Add in the half and half and milk.
  • Add in the melted butter, vanilla, brown sugar, cinnamon, and nutmeg.
  • Add in 1 cup of the blueberry filling* and mix to cover well.
  • Grease and pour into a 7" springform pan.
  • Add 1 cup of water into the Instant Pot liner.
  • Place the springform pan on a sling and lower into the Instant Pot.
  • Set to MANUAL/PRESSURE COOK for 25 minutes.
  • Perform a Quick Release (QR) and remove from pot.
  • Head and add the remaining blueberry filling* to the top of the french toast and serve.

Notes

* You can substitute the blueberry pie filling by making a blueberry compote to add to this french toast.  See the post for details! 

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 87g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 539mg | Potassium: 295mg | Fiber: 4g | Sugar: 49g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 4mg
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