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Pumpkin French Toast Casserole With Maple Praline Sauce

Rich, delicious Pumpkin French Toast Casserole is so easy when made in the Instant Pot! Slathered with a homemade Maple Praline Sauce. Breakfast has never been better!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 961kcal
Author Toni Dash

Ingredients

Pumpkin French Toast Casserole

  • 4 cups cubed French Bread (day old) regular or gluten-free; bite-size cubes
  • 3 Eggs beaten
  • ¾ cup Heavy cream
  • 1 teaspoon Vanilla extract
  • ¼ cup Granulated sugar
  • cup Light Brown Sugar
  • ¼ cup Pumpkin Puree
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 cup Water

Maple Praline Sauce

  • ½ cup Light Brown Sugar
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Heavy cream
  • 2 tablespoons Maple syrup
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 3/4 cup chopped Pecans

Instructions

Pumpkin French Toast Casserole

  • Grease a 7 inch springform cake pan.
  • In a large bowl, whisk together the eggs and cream, vanilla extract, granulated sugar, brown sugar, pumpkin pie spice, and pumpkin puree until well combined.
  • Add the diced bread to the bowl of pumpkin mixture and press down with a spoon until all bread cubes are covered with the mixture.
    Let the bread sit for 5 minutes to soak up the mix, then spoon the mixture into the prepared cake pan.
  • Pour the cup of water into the bottom of your Instant Pot. Double wrap the cake pan in foil to seal, and lower into the Instant Pot on the trivet.
    OPTIONAL: make a sling of foil (20-inch piece folded into thirds). Place the cake pan in the middle and use to lower the pan into the Instant Pot. Leave it during cooking for easier pan removal afterwards).
  • Lock the lid onto the pot and seal the steam valve. Select manual HIGH PRESSURE for 40 minutes. Once finished cooking, do a QUICK RELEASE for the steam.
    Remove the lid when the pin drops and pull out the casserole. Remove the foil and let the casserole sit and cool for 15-20 minutes.

Maple Praline Sauce

  • While the French toast casserole cools, prepare the sauce. In a medium saucepan over medium heat combine: brown sugar, butter, heavy cream, maple syrup, vanilla extract and salt.
    Bring just to a low boil then reduce heat to simmer the sauce for 4-6 minutes, stirring occasionally, until the syrup thickens to your liking.
  • Remove from heat and stir in the chopped pecans.
  • Once the casserole has cooled, remove from the springform pan and transfer to a plate. Pour the maple praline sauce over the top, slice and serve. Enjoy!

Notes

A 6 quart Instant Pot Duo, an Instant Pot trivet, and a 7 inch springform cake pan were used for this recipe.

Nutrition

Calories: 961kcal | Carbohydrates: 136g | Protein: 24g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1062mg | Potassium: 395mg | Fiber: 5g | Sugar: 47g | Vitamin A: 2524IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 7mg