Ingredients
The following ingredients have 6 Servings
- 1 cup Instant Pot Orange Cranberry Sauce (divided)
- 1 loaf Challah (cut into 1 cubes)
- 6 large Eggs (beaten)
- 1 cup Whole Milk
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons White Sugar
- 1 /4 teaspoon True Orange (or Orange rind)
- 1/8 teaspoon Kosher Salt
- 2 Tablespoons Butter
- 1/4 cup Light Brown Sugar
- 2 Tablespoons Butter (frozen)
- 1/4 cup Powdered Sugar
- Walnuts
- Whole Pecans
- Grapenuts Nuggets
- Pure Maple Syrup
Instruction
- If you don't have leftover Cranberry Orange Sauce, prepare one-half recipe.
- Place cubes of Challah into large mixing bowl.
- In a small bowl add eggs, milk, vanilla, True Orange and salt. Whisk until frothy.
- Pour egg mixture on top of bread cubes and mix thoroughly cimbine. Place bowl in refrigerator for 20 minutes.
- Grate 2 Tablespoons of butter into a small bowl and add brown sugar. Gently combine to make a Crumble.
- Melt 2 Tablespoons of butter in casserole dish and coat bottom and sides.
- Add one half the bread mixture in prepared casserole dish and press down. Spoon 1/2 cup of Cranberry Sauce mixture over bread. Add the rest of the bread on top. Sprinkle the Crumble over the bread.
- Add 1 cup water to Instant Pot and place Trivet in pot. Using a foil sling, lower casserole dish onto Trivet.
- Lock on lid and close pressure valve. Cook at high pressure for 20 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
- Heat remaining Cranberry Sauce and pour over warm French Toast. Sprinkle with Powdered Sugar.