Cinnamon Roll French Toast Casserole with a Peanut butter drizzle. 


1 loaf French bread, cubed

4 eggs

1/2 cup milk

1/2 cup heavy whipping cream 

1/4 cup brown sugar

1/4 sugar

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla

2 tablespoons butter, melted

1 cup water for the pot

Peanut butter cinnamon Drizzle: 

2/3 cup peanut butter 

2 teaspoons cinnamon 

 1 tablespoon Coconut oil

2 tablespoons maple syrup.


Whisk together eggs, milk, heavy cream,  brown sugar, nutmeg, cinnamon, vanilla and butter.

In a small bowl mix all ingredients for the drizzle. Place in the microwave just to warm makes it easier to pour.

Coat an oven safe 7 x 3 in. Push pan or oven safe bowl with non stick cooking spray.

Add 1/2 cubed bread to the pan and half the drizzle.

Add the remaining cubed bread and remaining drizzle.

Pour egg mixture over the bread and gently press bread down to coat with the egg mixture.

Pour 1 cup of water in the Instant Pot.

Place the trivet into the Pot.

Place the pan or bowl on top of the trivet.

Close the lid and lock.

Set time to 20 minutes Manual or Pressure Cook.

Once done cooking, do a quick pressure release.

Remove the pan from the Pot and let cool for a few minutes.

Serve with warm maple syrup, chopped pecans and a few slices of a banana.



Keith Tant,  LLC