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).