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.