Instant Pot Cinnamon Roll French Toast Casserole

This Instant Pot Cinnamon Roll French Toast Casserole is a delicious breakfast or brunch for any time of year. Don’t have a stove? Don’t worry, this French toast casserole is made completely in the Instant Pot. It is perfect for a college dorm room or if you don’t want to touch your stove. This Cinnamon Roll French Toast Casserole is also great for a sweet meal-prep breakfast recipe that your friends and family will love.

Prep: 15 minutesCook: 25 minutesTotal: 40 minutes
Fat 24 Protein 17
Yield 8 pieces of french toast bake 1x


French Toast

  • 1 loaf (12 slices) sourdough bread, sliced into 1-inch cubes (~6 cups)
  • 8 large eggs
  • 1 cup milk, any kind
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 cups walnuts, chopped

Almond Butter Cinnamon Drizzle

  • 2/3 cup almond butter, drippy
  • 2 tablespoons maple syrup
  • 3 teaspoons ground cinnamon
  • 1 tablespoon melted coconut oil*

Optional Topping

  • 4 tablespoons butter, chilled
  • 1/4 cup brown sugar


  1. Spray a 7 – 8-inch glass bowl with coconut oil cooking spray. This is the bowl you will use to cook your French toast in. Set aside.
  2. Next, in a small bowl mix together all ingredients for the almond butter cinnamon drizzle. The consistency should be drippy and if it’s not, add more melted coconut oil.
  3. In a medium bowl, whisk eggs, milk, vanilla, and maple syrup.
  4. Place half of the bread cubes and half of the walnuts into the glass bowl. Drizzle on half of the almond butter cinnamon drizzle over bread mixture. Add the rest of the bread cubes and sprinkle on the rest of the walnuts and cinnamon drizzle over the bread.
  5. Pour egg mixture over the entire thing and mix bread cubes with the egg mixture using a spatula. Then, sprinkle on the optional topping.
  6. Place metal Instant Pot trivet on the bottom of Instant Pot and pour in 1 cup of water. Then, place French toast bowl on top of the trivet.
  7. Lock Instant Pot and turn pressure valve to seal. Press manual and turn to high pressure and cook for 25 minutes.
  8. Quick release and remove Instant Pot cover. Let cool and then serve with fruit and maple syrup.

Tips & Notes

  • Nutrition does not include optional topping.

Nutrition Facts

Serving Size: 1/8 Calories: 368 Sugar: 2 Sodium: 86 Fat: 24 Fiber: 3 Protein: 17

Keywords: breakfast, brunch, healthy breakfast, instant pot, instant pot recipes