Instant Pot Instructions:

1. Spray a deep pot-in-pot dish with non-stick cooking spray. Break up the bread into small pieces and add into the pot-in-pot dish.
2. In a bowl whisk together the eggs, milk, vanilla and pumpkin pie spice. Pour the mixture over the bread and toss well until all bread is coated.
3. In a small bowl cut the butter into the brown sugar with a fork. Crumble the butter mixture over the top of the bread.
4. Cover the pan with foil. Place it on a trivet/sling. Lower the dish into an Instant Pot that has 1 ½ cups water in the bottom.
5. Cover 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 the pot sit for 10 minutes and then move valve to venting. Remove the lid and foil.
6. Sprinkle the almonds on top. Use an air fryer lid to brown up the top of the casserole by cooking for 3-5 minutes at 400 degrees. If you don’t have an air fryer lid then use your oven’s broiler to brown up the top.
7. Serve topped with maple syrup.

Slow Cooker Instructions:

1. Spray a slow cooker with non-stick cooking spray and add in the cubes of bread.
2. In a bowl whisk together the eggs, milk, vanilla and pumpkin pie spice. Pour the mixture over the bread and toss well until all bread is coated.
3. In a small bowl cut the butter into the brown sugar with a fork. Crumble the butter mixture over the top of the bread.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Sprinkle the almonds on top. Serve topped with maple syrup.