Vegan Instant Pot French Toast

I like to make this vegan french toast in the Instant Pot the night before and store it in the fridge overnight. In the morning, it can be eaten cold or heated up!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 27 minutes

Servings servings

Calories 126kcal

Ingredients

6-8 pieces of bread preferably artisan bread
2 "flax eggs" JUST egg or aquafaba is fine too
1 1/2 cups oat milk or almond milk
1/4 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup brown sugar

Instructions

Grease a 7" springform pan with coconut oil. Insert the steam rack into the Instant Pot and add 1 cup water.
Place bread cubes into the pan.
In a small bowl, whisk together egg substitute, almond/oat milk, vanilla extract, cinnamon, cardamon, and brown sugar. Pour over the bread and press the bread down into the pan until it is all completely moistened.
Lock the instant pot lid in place. Using the manual setting, set the instant pot on high pressure to cook for 12 minutes. Once finished cooking, let sit for 5 minutes before quick releasing the pressure valve. Carefully open the lid and remove the pan from the instant pot using the foil strips. Loosely cover and let cool for 10 minutes to let everything settle before serving.
Top with powdered sugar or maple syrup if desired.

Nutrition