Carrot Cake Instant Pot French Toast gives you all the goodness of the overnight dish, in a fraction of the time. Hello, brunch!!
Course Stealthy Healthy
Cuisine Gluten Free
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 368kcal
Author FoodFaithFitness
Ingredients
For the French Toast:
1/2cupCrushed Pineapple(drained)
1/2cupCarrotgrated (about 1 large carrot)
1/2cupCoconut Sugar
1/3cupLight Coconut Milk(canned)
1/4cupCarrot Baby Food
2Eggs
1 1/2teaspoonsCinnamon
1teaspoonPure Vanilla Extract
1/4teaspoonGround Nutmeg
7slicesGluten Free White Breador 1/2 a loaf (this recipe will work with any type of bread)
1cupWater
1/4cupPecanstoasted and roughly chopped
For the Glaze:
1/4cupReduced Fat Cream Cheeseat room temperature (for dairy free, this is optional)
2 1/2tablespoonsPure Maple Syrup
Instructions
Find a heat-proof bowl that will fit comfortably inside your instant pot and rub it with coconut oil.
Place the carrots and the pineapple into a kitchen towel and ring out as much of the liquid as you can. Then, add them into that bowl.
Add in the coconut sugar, coconut milk, baby food, eggs, cinnamon, vanilla and nutmeg and stir until well mixed.
Cut all the slices of bread into 6 cubes and stir into the bowl. Gently stir until the bread is well coated and moistened (if you want you could mix everything in a big bowl, then transfer to the small bowl to make it easier!)
Pour the water into the bottom of the Instant Pot and place the Instant Pot trivet inside the pot. Place the bowl onto the trivet.
Cover, set to sealing, and cook on high pressure for 28 minutes.
Once cooked, do an immediate steam release and remove the lid. Let it sit in the pot for about 10 minutes.
While the French toast sits, microwave the maple syrup until it just starts to boil – about 15-20 seconds. Put the cream cheese in a small bowl and pour over the maple. Whisk vigorously until smooth.
Carefully (using oven mitts) remove the bowl from the Instant Pot and sprinkle over the pecans. Cover with the glaze (or drizzle onto individual servings once plated!)