This dessert-like casserole merges the sweet and spicy flavors of carrot cake with the classic taste of French toast for one unforgettable breakfast dish!
Growing up, I mostly scarfed down a bowl of cereal for breakfast before rushing off to school. However, the slower pace on the weekends allowed for a more leisurely meal, and sometimes my mom or dad would make French toast. They usually kept it simple with just a sprinkling of cinnamon and sugar in the batter and a drizzle of maple syrup on top. It wasn’t anything elaborate, but it sure made the weekends feel pretty special.
Now that I’m a parent myself, I like to carry on this tradition for my own kids. The only difference is that I love to experiment with different flavor combinations. I’ve made everything from bananas Foster French toast to a strawberry shortcake-flavored version. My favorite iteration? This carrot cake-inspired casserole. It’s similar to a bread pudding but tastes like you’re eating a slice of carrot cake for breakfast—sweet, slightly spicy from the cinnamon, with little bits of carrots and nuts in every bite.
The icing on the cake is that it’s all made in one bowl in the Instant Pot for easy, hands-off cooking, and even easier cleanup. It only takes 40 minutes to make, and you can spend most of that time relaxing with your feet propped up. Definitely give this recipe a try the next time you’re looking for a gourmet-level riff on French toast!
What is pot-in-pot cooking with the Instant Pot?
While the Instant Pot comes with its own metal inner pot, which is where you’d normally place your ingredients, pot-in-pot cooking uses a smaller oven-safe bowl or pot placed inside the inner pot. The bowl is placed on top of a metal trivet to elevate it so it isn’t exposed to the direct heat on the bottom, and water is added to the bottom of the inner pot to build pressure. This technique is especially great for preparing cakes or casserole dishes like this one, where you don’t want excess liquid inside the dish and/or you don’t want the ingredients to burn to the bottom of your inner pot.
How do I store leftovers?
Once your casserole has cooled completely, you can transfer any leftovers to an airtight container and store them in the fridge for up to 4 days. If you’d like to store it for longer, place the leftovers in a freezer-safe container and freeze for up to 3 months. Before reheating, allow the leftovers to thaw in the fridge overnight. Warm the leftover casserole up in a 350°F oven for about 15 minutes, or in the microwave for 1 to 2 minutes.
Serving suggestions
This one-pot wonder of a breakfast is delicious all on its own. However, it’d also pair beautifully with a bevy of different brunch items, like these Cheesy Scrambled Eggs, Baked Maple Bacon, and Home Fries. And what’s breakfast without a cup of coffee? I suggest pairing your carrot cake-flavored casserole with a Café De Olla or Caramel Macchiato.
Ingredients
For The French Toast:
- 1/2 cup grated carrot about 1 large carrot
- 1/2 cup crushed pineapple drained
- 1/2 cup coconut sugar
- 1/3 cup light coconut milk
- 1/4 cup carrot baby food
- 2 eggs
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 7 slices gluten-free white bread or bread of your preference
- 1 cup water
- 1/4 cup pecans toasted and roughly chopped
For The Glaze:
- 2 1/2 tablespoons pure maple syrup
- 1/4 cup reduced-fat cream cheese at room temperature
Instructions
- Use an oven-safe bowl that will fit comfortably inside your Instant Pot and rub the inside with coconut oil to prevent sticking.
- Place the grated carrots and crushed pineapple on a clean kitchen towel and wring out as much of the liquid as you can. Then, add them into the greased bowl.
- Add in the coconut sugar, coconut milk, carrot baby food, eggs, cinnamon, vanilla, and nutmeg and stir until well mixed.
- Cut the bread slices into cubes, add them to the bowl, and gently stir until the bread is well coated and moistened.
- Pour the water into the bottom of the Instant Pot's inner pot and place the trivet inside the pot. Place the bowl onto the trivet. Cover with the lid, set to sealing, and cook on high pressure for 28 minutes.
- Once cooked, do an immediate steam release and remove the lid. Let the casserole sit in the pot for about 10 minutes.
- While the French toast sits, microwave the maple syrup for about 15-20 seconds, until it just starts to boil. Put the cream cheese in a small bowl and pour the maple syrup over it. Whisk vigorously until smooth.
- Using oven mitts, carefully remove the bowl from the Instant Pot, and sprinkle the chopped pecans on top of the casserole. Pour the glaze on top (or drizzle it onto individual servings once plated).
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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