Looking for a quick Instant Pot breakfast meal for your little one?
Our little one is a very picky eater. She likes to eat challah, grilled challah and cheese (aka grilled cheese), and macaroni and cheese. Thats it. Nothing else. She sure loves her carbs.
This morning I decided to try to make her a french toast casserole in our Instant Pot. It was delicious; not so nutritious; and, full of carbs.
Here’s what you’ll need:
Total Time: 70ish minutes (depending on how long your pot takes to pressurize)
Prep Time: 15 Minutes
Cooking Time: 40 Minutes
- 6 eggs
- 1 cup of almond milk
- a bunch of old challah
- 1 tsp vanilla
- 1/2 tbsp cinnamon
- 1/4 cup of brown sugar
- 2 tbsp melted butter
- 2 bananas
- Salt to taste
- Instant Pot
- Instant Pot Trivet
- 7 Inch Round Springform
- Baking Spray
Okay, so here we go.
- Take the spring form, and spray with baking spray;
- Cut up the bananas into 1/2 inch slices, and line the bottom of the spring form;
- Take 1/8 cup of brown sugar, and sprinkle over the bananas
- Drizzle 1 tbsp of melted butter on the bananas and brown sugar
- In a bowl, beat the eggs, almond milk, banana, cinnamon, 1/8 cup of brown sugar and 1 tbsp of butter
- Cut up the challah into cubes, and mix into the bowl
- Bowl the mixture/challah into the springform over the bananas
- Fill the Instant Pot with 1.5 cups of water, put in the trivet, and put the springform on the trivet
- Cover, lightly, with aluminum foil
- Set Instant Pot to Pressure Cook on high for 40 minutes, with the sealer SEALED. When done, do a quick release.
- You’ll want to add some fresh bananas and walnuts to the finished product to make it look nicer.
PS: Haddie tasted it, and spit it out. Carlie and I loved it.