Cinnamon Raisin French Toast is the perfect Sunday morning breakfast treat!

Hey there friends, it’s Jennifer from JENRON DESIGNS, the fall months always seem to have me craving loads of cinnamon flavors. So today I am sharing one of my favorite Sunday morning breakfast treats, filled with cinnamon. It is my Instant Pot Cinnamon Raisin French Toast, perfect for that leisurely brunch paired with a great cup of coffee.

Hey Y’all, today I am using the fun little accessory I got for my Instant Pot. Our very own Home Pressure Cooking has this pretty flower bundt cake pan that is perfect for making Instant Pot Cinnamon Raisin French Toast.

Get your very own Flower pan

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Try my Instant Pot Eggs Benedict or my Nutty Cinnabon Monkey recipes which make a tasty breakfast or brunch treat!

Ingredients

You only need a few simple ingredients to make this tasty French Toast in flash. I like to use the Pepperidge Farm Cinnamon Raisin bread, cut into 1/2″ cubes. Use one-half cup of half & half, three eggs that are slightly beaten, one-fourth cup brown sugar, and one tbsp Nielsen & Massey Madagascar Vanilla Extract. I use the good stuff, and it is so worth it. Also, you need 2 tbsp of cinnamon. Yes, this is in addition to the cinnamon that is already in the bread it just adds more delicious flavor! Mix all these ingredients together in a bowl.

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Let’s Begin

I used an aerosol olive oil cooking spray to grease the flower bundt pan. For easy removal, prior to adding my french toast mixture, you can use a butter or coconut spray as well. Place the trivet and water in the base of the instant pot and cook on High-Pressure for 20 minutes. Then allowed to natural vent and rest for 12 minutes.

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While the french toast is baking I made the icing drizzle mix. This is made with approximately 1/2 cup of confectioners sugar, 1/2 tsp vanilla, and 1/2 cup of water. If your icing drizzle is too thin add more sugar. If it is too thick, thin the mixture with a tsp of water until you reach a syrup-like consistency.

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Invert and Serve

Once the french toast is cooled, use oven mitts to invert the flower bundt pan onto a cake dish. Drizzle with vanilla icing or syrup. Top with cinnamon and optional pecans, Serve warm.

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Cinnamon Raisin French Toast

Jennifer G
Prep Time 10 mins
Cook Time 20 mins
Resting Time 12 mins
Course Breakfast, cake, Dessert, Main Course, side, Side Dish
Cuisine American, French, Soul, Southern
Servings 2 People

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
  • Trivet
  • Flower Bundt Cake Pan

Ingredients
  

  • 1 lb Pepperidge Farm Cinnamon Raisin Bread cubed
  • 3 Eggs
  • 1/4 cup Brown Sugar
  • 1/2 cup Half & Half
  • 2 tbsp Cinnamon
  • 1 tbsp Nielsen & Massey Madagascar Vanilla Extract
  • 1/2 cup Confectioners Sugar
  • 1/2 cup Water
  • 1/2 tsp Nielsen & Massey Madagascar Vanilla Extract
  • 1/4 cup Pecans Garnish Optional

Instructions
 

  • First cut the Pepperidge Farm Cinnamon Raisin bread cut into 1/2" cubes.
  • Mix the 1/2 cup of half & half, 3 eggs slightly beaten, 1/4 cup brown sugar, 1 tsp Nielsen & Massey Madagascar Vanilla Extract and 2 tbsp of cinnamon into a dish. Then add in the bread, mix until soaked completely.
  • Place cooking trivet and 1/2 cup of water in the base of Instant Pot.
  • Used an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding the french toast mixture, you can use a butter or coconut spray as well.
  • Seal lid and set to cook at High Pressure Manual Cook for 20 minutes, then allowed to natural vent and rest for 12 minutes.
  • While the french toast is baking I made the icing drizzle mix. This is made with approximately 1/2 cup of confectioners sugar, 1/2 tbsp vanilla, and 1/2 cup of water. If your icing drizzle is to thin you can add more sugar, if it is too thick, thin mixture with a tsp of water until you reach a syrup like consistency.
  • Once your french toast is cooled, use oven mitts to invert the flower bundt pan onto a plate or cake dish and drizzle with the vanilla icing or syrup.
  • Top with cinnamon and optional pecans, Serve warm.

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