Instant Pot: Chocolate-Banana-Pecan Baked French Toast

You won’t believe how handy Instant Pots are for baked goods! They cook up quickly with a delicate tender finish like in this gorgeous Chocolate-Banana-Pecan Baked French Toast. Anything but basic, this decadent dish will be the talk of your next brunch.

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Adjust Servings
Butter for greasing pan
3 ripe bananas additional for serving
1cup milk
1/4cup cream cheese
3 eggs
1teaspoon vanilla extract
1teaspoon cinnamon
pinch salt
6-8slices challah or brioche Slices 1/2” thick, cut into quarters
1/2cup chopped toasted pecans
1/2cup chocolate chips
Nutritional Information
325kcal Calories
39g Carbohydrates
8g Protein
15g Fat
5g Saturated Fat
94mg Cholesterol
218mg Sodium
304mg Potassium
3g Fiber
15g Sugar
370IU Vitamin A
3.9mg Vitamin C
111mg Calcium
2mg Iron


Grease a 7” springform pan or round baking dish with butter.
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Puree bananas, milk, cream cheese, eggs, vanilla extract, cinnamon, and salt.
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Layer 1/3 bread slices in prepared pan, sprinkle with 1/3 chocolate chips and pecans, repeat with a 2nd layer, and finish with a 3rd layer of bread.
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Pour egg mixture over the top, pressing to submerge. Top with remaining chocolate chips and pecans.
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Cover pan with foil to avoid excess water entering. Pour 1 cup water in bottom of Instant Pot, place prepared French Toast pan on the trivet and lower into the Instant Pot.
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Cook on High Pressure for 30 minutes.
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Carefully quick release steam and use oven mitts to remove trivet and French toast from Instant Pot.
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Let cool slightly before serving.
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Chef’s Tip: This rich dish also makes a fun dessert served topped with your favorite ice cream. No sweet tooth? No problem! Skip the chocolate chips and serve topped with berries for a lighter touch.

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