Pressure Cooker Blueberry French Toast Casserole

Want to make breakfast in your Instant Pot? With this super easy pressure cooker casserole, you can! While it's pressure-cooking, making a delicious lemon mascarpone cream to spoon on top.

portioned blueberry-french toast casserole ishes
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
6 cups French toast + 2 1/2 cups cream


  • 1 12 ounce oblong loaf crusty Italian bread, cut into 1-inch thick slices and dried**

  • 2 cup frozen blueberries

  • 1 ½ cup whole milk or reduced-fat milk

  • 4 eggs

  • ¼ cup heavy cream

  • ¼ cup honey

  • 2 teaspoon vanilla

  • 1 teaspoon ground cinnamon

  • 1 recipe Lemon Mascarpone Cream

Lemon Mascarpone Cream

  • 1 tablespoon lemon juice 2 tsp. lemon zest

  • cup heavy cream

  • ¾ cup mascarpone cheese or cream cheese, softened

  • ¼ cup honey

  • 1 lemon

  • teaspoon ground nutmeg



  1. Grease a 1 1/2-qt. round ceramic or glass dish.* Arrange one-third of the bread slices in an even layer in prepared dish, cutting to fit as needed. Top with half the blueberries. Repeat layers once using half the remaining bread slices and all remaining blueberries. Top with remaining bread slices. In a large bowl whisk together the next six ingredients (through cinnamon). Slowly pour over bread in dish. (Dish will be very full.) Use the back of a large spoon to press bread down to moisten top completely. Cover dish with foil. Let stand in refrigerator 30 minutes.

  2. Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Pour 1 1/2 cups water in pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to lower dish to steam rack. Lock lid in place. Set an electric cooker on high pressure to cook 25 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 25 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Use foil strips to lift dish out of pot. Let stand, loosely covered, 30 minutes before serving. Serve with Lemon Mascarpone Cream.

Lemon Mascarpone Cream

  1. In a chilled medium bowl beat whipping cream with an electric mixer on medium speed until soft peaks form. Set aside. In another medium bowl beat mascarpone cheese, honey, lemon zest, lemon juice, and nutmeg on medium speed until well combined. Fold about 1/3 of the whipped cream into the cheese mixture to lighten. Fold in remaining whipped cream.


Make sure the dish will fit into the pressure cooker.


To dry bread slices, place slices on a wire rack; cover loosely and let stand on the counter overnight. Or, place bread slices on a large baking sheet. Bake, uncovered, in a 300°F oven 5 to 10 minutes or until dry.

Nutrition Facts (per serving)

451 Calories
25g Fat
47g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 451
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 159mg 53%
Sodium 305mg 13%
Total Carbohydrate 47g 17%
Total Sugars 25g
Protein 10g
Vitamin C 2.6mg 13%
Calcium 155mg 12%
Iron 1.9mg 11%
Potassium 205mg 4%
Folate, total 100mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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