Cook Time:35 minutes (includes time to come to pressure and release)
Total Time:45 minutes
Yield:8 servings 1x
1 loaf brioche bread*, torn into pieces
1 (15 ounce) can coconut milk
1/4 cup honey
1 teaspoon pure vanilla extract
pinch of salt
optional for topping: 1-2 cups chopped strawberries or fresh fruit of choice
Tear your bread into pieces and place it on a baking tray. Leave it in the cold oven overnight to allow it to become stale.
Whisk together the eggs, coconut milk, honey, vanilla extract, and a pinch of salt. Add the bread pieces and stir to combine.
Grease a 7 inch pan well (this is the one I use). My pan came with handles to make it easy to lift out. If you don’t have that, use aluminum foil to create a sling so you can easily lift the pan from the Instant Pot.
Transfer the bread mixture to the pan.
Place 1 1/2 cups of water in the bottom of your Instant Pot and place the trivet on the bottom. Place the pan on top of the trivet.
Attach the lid on your Instant Pot and set it on high pressure for 20 minutes. Allow for a natural release for five minutes and then quick release the pressure.
Remove the pan from the Instant Pot and serve with fresh fruit and syrup, if desired.
*For a dairy-free French Toast Casserole, use challah bread