Print

Instant Pot Stuffed French Toast with Blueberries and Cream Cheese

Stuffed French Toast on a white plate covered in blueberry sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Instant Pot Stuffed French Toast, filled with sweet blueberries and warm cream cheese.  Perfect for entertaining or every day.

Ingredients

Scale
  • 67 cups bite size cubed bread (whole grain or white will both work.  French bread, challah, and brioche work well too) 
  • 1 cup almond milk (any milk will do)
  • ¾ cup applesauce
  • ¼ cup honey or maple syrup
  • 2 tablespoon melted coconut oil
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 oz lite cream cheese
  • 1 cup blueberries (I suggest fresh.  If using frozen, increase cook time by 5 minutes)

For the Blueberry sauce

  • 1 cup fresh or frozen blueberries
  • 1 tablespoon water
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ½ teaspoon cornstarch

Instructions

  1. Lightly grease a 7 inch springform or baking pan with nonstick cooking spray.
  2. Layer half of the bread in the pan.  Top with blueberries and cubes of cream cheese (I use my hands to put dollops of cream cheese on top of the blueberries, two spoons will also work).
  3. Top with remaining bread and press down slightly.
  4. In a small bowl, whisk milk, applesauce, honey, coconut oil, vanilla extract, eggs, cinnamon, and salt until smooth.  
  5. Pour mixture over the bread and press bread down so it all gets soaked with the milk mixture.
  6. Add 1 cup of water to the pressure cooker pot and place a trivet inside.  Place prepared pan on the trivet.
  7. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 35 minutes.
  8. While it cooks, prepare the Blueberry Sauce.  In a saucepan over medium heat, add all of the blueberry sauce ingredients and stir.  Stir often as the sauce comes up to a simmer, then reduce to low and let it continue to simmer until it’s your desired thickness.  This takes about 5 – 7 minutes.
  9. When pressure cooking is complete, use a 5 minute natural release then release any remaining pressure.  The bread will look moist (this will evaporate as it sits), and will be firm to the touch. The center should be at least 160° F.  If it appears to be underdone, cook for another 5 minutes. 
  10. Optional:  Sprinkle the top of the bread with turbinado sugar and place under the oven broiler (or use a Mealthy CrispLid) for a couple of minutes until the bread browns and the turbinado melts.
  11. Let sit 5 – 10 minutes before serving to make it easier to cut and plate.  
  12. Serve warm, with a ladle of blueberry sauce over top.  

Notes

  • If you’d like a sweeter filling, drizzle the blueberry/cream cheese layer with honey before topping it with the remaining bread.
  • If using frozen blueberries in the filling, increase cook time to 40 minutes.
  • This is amazing with 100% whole wheat bread or white bread.  I like to cube any leftover bread or rolls I have on hand and stash them in the freezer to use for this Stuffed French Toast.
  • This works well with freshly cubed bread or stale bread.
  • Use whatever fruit you like!  Swap the blueberries for strawberries, peaches, diced apples, pears, etc.
  • Flavored cream cheese from the refrigerated section at the grocery store would be an amazing substitute for a spin on the plain cream cheese.
  • To make ahead, assemble through step 5, cover, and place in the fridge overnight.  Cook for 40 minutes.