Instant Pot Cinnamon French Toast Casserole Recipe

When you’re short on time or oven space, this Instant Pot French Toast Casserole is a perfect solution. It blends the best parts of classic French toast with the gooey, spiced sweetness of a cinnamon roll—ready in your pressure cooker in about 40 minutes from start to finish. Ideal for busy mornings, small kitchens, or when you want a crowd-pleasing brunch without heating the oven.

This recipe layers cubed sourdough with chopped walnuts, then finishes them with an almond butter and cinnamon drizzle. A light sprinkle of cold butter and brown sugar on top caramelizes while the Instant Pot cooks, giving a slightly crisp, buttery finish when you take it out. The casserole is rich, comforting, and easy to customize—swap breads, nuts, or sweeteners to suit your pantry or dietary needs.

What You Need for Instant Pot French Toast Casserole

The casserole is built from three components: the French toast base, an almond butter cinnamon drizzle, and an optional buttery brown-sugar topping. Ingredients are simple and easy to swap.

French Toast Base

• Sourdough bread (12 slices, cubed)
• 8 large eggs
• 1 cup milk (any kind)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup chopped walnuts

Almond Butter Cinnamon Drizzle

• 2/3 cup almond butter (runny/drippy)
• 2 tablespoons maple syrup
• 3 teaspoons ground cinnamon
• 1 tablespoon melted coconut oil (add more if needed to thin)

Optional Topping

For a caramelized finish, combine cold cubed butter (4 tablespoons) and 1/4 cup brown sugar and sprinkle over the assembled casserole before cooking.

Variations and Swaps

You can easily adapt this Instant Pot breakfast to match what you have on hand:

• Bread swaps: Use your favorite bread—cinnamon raisin, whole wheat, brioche, or gluten-free slices all work well.
• Sweetener swaps: Substitute honey for maple syrup if preferred.
• Nut swaps: Replace walnuts with chopped pecans for a different flavor and texture.
• Nut butter swaps: Use peanut butter or a mixed nut butter instead of almond butter—choose a smooth, pourable variety for the drizzle.

FAQ

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: For best texture, reheat in a 350°F oven in an oven-safe dish for 10–15 minutes until warmed through. This keeps the casserole from becoming soggy.

Freezing: We don’t recommend freezing; the bread tends to become very soggy after freezing and reheating. This casserole is best enjoyed fresh.

Serving Suggestions

Serve with fresh fruit, hot coffee, and your favorite toppings. Try a drizzle of maple syrup, a smear of almond or peanut butter, shredded coconut, or a sprinkle of chocolate chips for extra indulgence.

Instant Pot French Toast Casserole

This Instant Pot French Toast Casserole is easy to assemble and keeps your oven free—great for busy mornings or feeding a group. The almond butter-cinnamon drizzle and optional brown sugar topping elevate the familiar flavors of French toast into a comforting, slightly decadent brunch casserole.

Ingredients

• 12 slices sourdough bread, cut into 1-inch cubes (about 6 cups)
• 8 large eggs
• 1 cup milk (any kind)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup chopped walnuts
• For the drizzle: 2/3 cup almond butter, 2 tablespoons maple syrup, 3 teaspoons ground cinnamon, 1 tablespoon melted coconut oil
• Optional topping: 4 tablespoons cold cubed butter and 1/4 cup brown sugar

Instructions

1. Grease an 8-inch heatproof glass bowl with nonstick spray. This is the dish you will cook inside the Instant Pot.
2. Make the almond butter cinnamon drizzle: whisk almond butter, maple syrup, cinnamon, and melted coconut oil until smooth and spoonable. Add more melted coconut oil by teaspoonfuls if it’s too thick.
3. In a medium bowl, whisk the eggs, milk, vanilla, and maple syrup until combined.
4. Layer half the bread cubes and half the walnuts into the prepared bowl. Drizzle half the almond butter mixture over the bread. Add the remaining bread and walnuts and drizzle the rest on top.
5. Pour the egg mixture over the bread and gently press so the custard soaks into the cubes. If using the topping, scatter the cold butter cubes and sprinkle the brown sugar across the surface.
6. Place the Instant Pot metal trivet in the bottom of the insert and add 1 cup of water. Set the glass dish on the trivet.
7. Seal the Instant Pot. Cook on high pressure (manual) for 25 minutes, then quick-release the pressure carefully.
8. Allow the casserole to cool slightly before serving. Top with maple syrup, extra nut butter, fruit, or a dusting of cinnamon.

Tips & Notes

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Make ahead: Assemble the casserole the night before and store it covered in the fridge; bring to room temperature briefly before pressure cooking, then follow the cooking directions.
• Nutrition: Nutritional values are approximate and do not include the optional topping.