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Instant Pot Pumpkin French Toast Casserole


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

An easy way to make french toast! With pumpkin puree, pumpkin spice and streusel brown sugar pecan topping this is the perfect fall breakfast or treat. You can make this in the Instant Pot, slow cooker or the oven and can be prepped the night before and baked in the morning.


Ingredients

Scale
  • 8 slices (10-12 ounces) of stale white bread (such as cinnamon chip, challah, French bread, Brioche)
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 3 eggs
  • 2 Tbsp sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

For the topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 Tbsp white sugar
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup chopped pecans
  • 3 Tbsp melted butter

Instructions

Instant Pot Instructions:

  1. Cut the bread into cubes. Place it in a deep pot-in-pot dish. 
  2. In a small bowl whisk together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla. Pour the mixture over the bread and toss well. 
  3. Make the topping: In a small bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice, chopped pecans and melted butter. Crumble the streusel topping over the top of the bread mixture. 
  4. Pour 1 ½ cups of water into the Instant Pot. Cover the pot-in-pot dish with foil. Place it on a sling/trivet and lower the dish into the Instant Pot.
  5. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. 
  6. Remove the lid and foil. If desired, use an air fryer lid to brown up the top of the casserole by cooking for 3-5 minutes at 400 degrees.
  7. Serve topped with syrup.

Slow Cooker Instructions:

  1. Spray a slow cooker with non-stick cooking spray and add in the cubes of bread.
  2. In a small bowl whisk together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla. Pour the mixture over the bread and toss well.
  3. Make the topping: In a small bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice, chopped pecans and melted butter. Crumble the streusel topping over the top of the bread mixture.
  4. Cover and cook on low for 4 hours or on high for 2 hours. Serve topped with syrup.

Oven Instructions:

  1. Heat oven to 350° F. Spray an 8×8 inch baking dish with non-stick cooking spray and add in the cubes of bread.
  2. In a small bowl whisk together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla. Pour the mixture over the bread and toss well.
  3. Make the topping: In a small bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice, chopped pecans and melted butter. Crumble the streusel topping over the top of the bread mixture.
  4. Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.  Serve topped with syrup.

Notes

You can prep this the night before by doing step 1 and step 2 and then storing covered in the refrigerator. The next morning prepare the streusel topping and bake as directed.

  • Category: Breakfast
  • Method: Instant Pot or Slow Cooker