The Best Instant Pot French Toast recipe (vegan & Gluten Free!)

Portions: 8
Total Time: 45 minutes
Difficulty: Easy

Description

This Instant Pot French Toast recipe is a delightful twist on the classic breakfast dish, tailored for those following a vegan and gluten-free diet. By utilizing the Instant Pot, we've managed to reduce the preparation time significantly, making it an ideal choice for a quick yet indulgent breakfast or brunch.
The recipe uses a rich, "eggy" custard made from plant-based ingredients, ensuring that the texture and flavor remain true to traditional French toast, but without any animal products or gluten.
This casserole-style French toast is perfect for serving a crowd or for meal prep, as it can be prepared the night before and baked in the morning.

Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cooking Method: Instant Pot
Resting Time: Overnight (8-12 hours)
Total Time: 45 minutes (excluding resting time)
Portions: 8
Estimated Cost: $10-$15
Calories: Approximately 350 calories per serving
Best Time to Eat: Breakfast or Brunch
Best Season for Eating: All year round, especially during holiday seasons for a special treat.
Cuisine: American
Course: Breakfast

Ingredients

• 16 ounce loaf of gluten-free bread, cubed (preferably sourdough for its texture)
• 3 cups non-dairy milk (unsweetened almond, soy, or oat milk)
• 1 cup raw cashews, soaked overnight or boiled for 10 minutes
• 1/2 cup chickpea flour
• 1 tablespoon arrowroot powder
• 1/4 cup grade A maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• 1 tablespoon cold vegan butter, finely chopped (optional)
• Serving suggestions: fresh berries, powdered sugar, maple syrup, chocolate chips, etc.

Instructions

1. Prepare the Bread: Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan. You can use parchment paper for easy release.
2. Prepare the Dish: Spray the bottom and sides of your Instant Pot-safe dish with nonstick baking spray.
3. Make the Custard: In a blender, combine non-dairy milk, soaked cashews, chickpea flour, arrowroot powder, maple syrup, vanilla extract, cinnamon, and salt. Blend until smooth and bubbly.
4. Soak the Bread: Pour the custard mixture over the bread cubes, ensuring each piece is well coated. Stir occasionally to make sure all bread absorbs the mixture.
5. Cover and Refrigerate: Cover the dish with foil and refrigerate overnight, allowing the bread to soak up the custard.
6. Set Up the Instant Pot: Place the trivet in the bottom of the Instant Pot, add 1 cup of water, and then place your baking dish on top of the trivet.
7. Cook: Secure the lid, set the valve to "seal," and cook on high pressure for 40 minutes.
8. Release Steam: Once the cooking time is up, cover the vent with a towel and perform a quick release of the steam.
9. Serve: Carefully remove the dish from the Instant Pot. Remove the foil, and if desired, top with powdered sugar, cinnamon, pecans, and serve with your favorite toppings.

✅ Quick Tips:
Bread Choice: Sourdough bread works best due to its texture, but any sturdy gluten-free bread will do.
Soaking Time: Ensure the bread soaks up the custard well by letting it sit overnight. This step is crucial for the texture.
Serving: This dish can be served warm or at room temperature. It's great for meal prep as it reheats well.
Customization: Feel free to add or substitute toppings like fresh fruit, nuts, or even a drizzle of chocolate syrup for a decadent touch.