Try this Gingerbread French Toast Casserole (Instant Pot) recipe, or contribute your own.
Suggest a better descriptionSource: The Big Book of Instant Pot Recipes (library)
1. Select sauté on Instant Pot. Once hot, melt the butter and add the bread cubes. Cook, tossing, until lightly browned and toasty (6-7 min). Select cancel.
2. Lightly spray a 6-7 inch glass bowl or springform pan with cooking spray. Place the bread cubes in the bowl and set aside.
3. In a separate bowl, whisk together eggs, milk, molasses, coconut sugar, ginger, cinnamon, cloves and salt. Pour egg mixture on top of the bread and gently toss. Cover the bowl with foil.
4. Place the water in the bottom of the Instant Pot and insert the steam trivet. Place casserole bowl on top of trivet.
5. Secure lid with steam vent in sealed position. Select manual or pressure, and cook on high pressure for 15 minutes.
6. Use quick release, and be sure to release all of the steam before opening the lid. Gently remove the bowl, using pot holders. Serve the casserole hot with warm maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 381 | ||
Calories from Fat: 221 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 808.4mg | 249 % | |
Sodium 273.5mg | 9 % | |
Potassium 553.8mg | 15 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 16.8g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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