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Instant Pot Cranberry French Toast Recipe

Instant Pot Cranberry French Toast

5 from 2 votes
Course Breakfast, Dessert
Cuisine American


  • 2 C fresh cranberries
  • 1/4 C orange juice
  • 1 C sugar divided
  • 1/4 tsp ground cinnamon
  • 1/2 tsp kosher salt divided
  • 4 tbsp butter melted
  • 2 C whole milk
  • 3 large eggs slightly beaten
  • zest from 1 large orange
  • 1 tsp pure vanilla extract
  • 1 Loaf of 1 day old Challah bread cubed


  • Spray a 7inch springform pan with Pam baking spray
  • Cover the bottom with parchment paper
  • Using a medium sauce pot, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.
  • Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat
  • Pour the cranberries into the springform pan
  • In a large bowl, whisk together melted butter and 1/2 cup sugar.
  • Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.
  • Let rest until the bread absorbs the milk, stirring occasionally.
  • Spread bread mixture on top of cranberry sauce in pan.
  • Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom.
  • Cover with foil and place the springform on top of the trivet
  • Lock the lid in place.
  • Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.
  • When valve drops carefully remove lid.
  • Remove dish from and place onto the counter to cool completely
  • Top with Whipped cream and serve warm
  • Enjoy!
Keyword french toast, Instant Pot, instant pot cranberry french toast