The pot lid rattles and you know dinner is almost ready
It's a quiet sound but it clicks in your brain like a signal that you gotta start getting ready to eat. You feel the steam building up and you know it's doing its thing. The smell of sweet berries and warm cinnamon fills your place, making you wanna dive right in. You catch a glimpse of the steam cues pulling away and you realize your easy, no-fuss breakfast is almost done. You never thought you could pull off something this good in your pressure cooker, but here you are, just about to cut into a golden, fluffy casserole. The pressure build up helped make the bread insanely tender and soaked through with all that vanilla and berry goodness. It worked real good, so you gotta give yourself some credit. Now, all that's left is to open the lid and see that delicious treat waiting for ya. You'll love how the tight sealing ring helps trap that aroma so every bite tastes like a sweet hug. You can't wait to serve it up, hot and fresh, to the crazed hungry crew. Trust me, this one's a keeper for lazy mornings and cozy brunches. Just a little tilt of the lid and that warm, inviting smell will hit your nose, making you pretty proud of what you made. You ready to dig in? Because I sure am. It's time to enjoy that satisfying, gooey, berry-studded feast you worked so hard to prep.
Berries & Cream French Toast Casserole
Ingredients
Main ingredients
- 1 loaf French bread stale or day-old
- 2 cups Mixed berries fresh or frozen
- 8 large Eggs beaten
- 2 cups Milk whole or 2%
- ½ cup Heavy cream
- ½ cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Salt
- Butter for greasing Butter for greasing the baking dish
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- Slice the French bread into 1-inch thick slices and arrange them in the baking dish.
- Scatter mixed berries evenly over the bread slices.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the bread and berries. Press down gently so bread absorbs the mixture.
- Cover the dish with aluminum foil and refrigerate for at least 1 hour or overnight.
- Remove from refrigerator and bake covered for 30 minutes.
- Remove foil and bake for an additional 20 minutes or until top is golden brown and casserole is set.
- Let stand for 10 minutes before serving. Enjoy warm.
