Pressure cooker french toast casserole is a delicious breakfast, made in the Instant Pot or oven. You’ll love the crunchy, sweet streusel topping!
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The scent of warm cinnamon and brown sugar is one of the most inviting breakfast aromas, and this french toast casserole delivers it in every bite. Whether you use a pressure cooker like an Instant Pot or opt to bake it in the oven, this recipe produces tender, custardy bread with a crisp, buttery streusel on top. It’s an ideal option for holiday mornings, weekend brunches, or any time you want a comforting, make-ahead breakfast without spending hours at the stove.
French toast is a classic breakfast favorite—simple, comforting, and endlessly adaptable. This casserole version takes the traditional method (bread soaked in an egg-and-milk custard) and turns it into an easy, crowd-pleasing dish. You can assemble it the night before, refrigerate, and then either pressure-cook it for a faster finish or bake it in the oven for a more traditional texture. The streusel topping adds a crunchy contrast that makes every forkful more satisfying.
When converting this recipe for a pressure cooker, the main adjustment is the liquid. Because pressure cooking reduces evaporation, you’ll want to avoid adding excess liquid that could make the casserole too soft. The pressure cooker yields a moist, delicate interior that benefits from a short finish in a hot oven or under the broiler to crisp the streusel.
How to Make Pressure Cooker French Toast Casserole
Begin by greasing a baking dish that will fit inside your pressure cooker. Layer torn or sliced pieces of French bread evenly in the dish. In a mixing bowl whisk together milk, cream, eggs, brown sugar, and vanilla until smooth. Pour the custard over the bread, pressing slightly so the bread begins to absorb the liquid. Let it sit for a few minutes to ensure even soaking.
Pour water into the insert pot of your pressure cooker and place a trivet inside. Use a foil sling or another safe method to lower the baking dish onto the trivet. Cook on high pressure for 25 minutes, then perform a quick release. Carefully remove the casserole from the cooker and preheat your oven while preparing the streusel.
Make the streusel by combining flour, brown sugar, and cinnamon, then cutting in cold butter until the mixture is crumbly. Sprinkle the streusel evenly over the top of the french toast casserole, and place the dish in a preheated 350°F oven just long enough for the topping to brown and crisp—usually a few minutes, or under the broiler for a very short time while watching closely. Serve the casserole warm with maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
How to Make French Toast Casserole Without a Pressure Cooker
If you don’t have a pressure cooker, you can prepare this casserole entirely in the oven. Layer the bread in an 8×8″ or similar baking dish, whisk the custard, and pour it over the bread. Prepare the streusel but hold off on topping until the bread has had a few minutes to soak. Bake at 350°F for about 40–45 minutes, or until the center is set and the streusel is golden and crisp. Baking produces a slightly firmer texture than pressure cooking but is equally delicious.
Recommended Equipment:
- Electric pressure cooker (for the pressure-cooked method) or a standard oven for baking
- Baking dish that fits inside your pressure cooker insert (an 8×8″ dish works well for oven baking)
Ingredients
- Loaf of French bread (approx. 12–15 oz), sliced or torn
- 1 cup milk (increase to 1 1/4 cups if baking in the oven)
- 1/4 cup cream
- 5 eggs
- 1/2 cup brown sugar
- 1 tsp vanilla
- For the streusel:
- 1/8 cup flour
- 1/8 cup brown sugar
- 1/4 tsp cinnamon
- 2 tbsp butter, cold
Instructions
Pressure Cooker Instructions:
- Grease a baking dish that fits your pressure cooker and layer the bread inside. If using a metal pan, wrap the outside with foil for easy removal.
- Whisk milk, cream, eggs, brown sugar, and vanilla and pour over the bread. Let sit a few minutes to soak.
- Prepare a foil sling to lower and lift the pan if desired. Pour 1 1/2 cups of water into the pressure cooker insert and set the trivet in place.
- Lower the dish onto the trivet, seal the lid, and cook at high pressure for 25 minutes. Perform a quick release when finished.
- Carefully remove the dish. Preheat the oven to 350°F while you make the streusel: combine flour, brown sugar, cinnamon, and cut in the butter until crumbly.
- Sprinkle streusel over the casserole and bake briefly until the topping is browned and crisp, or broil for a minute or two while watching closely.
- Serve warm with desired toppings.
Oven Instructions:
- Preheat oven to 350°F.
- Layer bread in a greased 8×8″ baking dish.
- Combine milk, cream, eggs, brown sugar, and vanilla; pour over bread and allow to soak.
- Prepare streusel and sprinkle over the top.
- Bake 40–45 minutes until set and the streusel is golden.
- Serve warm with syrup, fruit, or whipped cream.
This french toast casserole is versatile, comforting, and easy to prepare ahead. Whether you choose the pressure cooker method for speed or the oven method for a traditional finish, the result is a warm, satisfying breakfast that’s perfect for sharing with family and guests.
