Instant Pot Chocolate-Banana-Pecan Baked French Toast


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5 from 1 vote

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.  
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: instant pot
Servings: 8
Calories: 325kcal


  • Butter for greasing pan
  • 3 ripe bananas additional for serving
  • 1 cup milk
  • ¼ cup cream cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch salt
  • 6-8 slices challah or brioche Slices 1/2” thick, cut into quarters
  • ½ cup chopped toasted pecans
  • ½ cup chocolate chips


  • Grease a 7” springform pan or round baking dish with butter. Puree bananas, milk, cream cheese, eggs, vanilla extract, cinnamon, and salt. 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. Pour egg mixture over the top, pressing to submerge. Top with remaining chocolate chips and pecans. 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. Cook on High Pressure for 30 minutes. Carefully quick release steam and use oven mitts to remove trivet and French toast from Instant Pot. Let cool slightly before serving.


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.


Calories: 325kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 218mg | Potassium: 304mg | Fiber: 3g | Sugar: 15g | Vitamin A: 370IU | Vitamin C: 3.9mg | Calcium: 111mg | Iron: 2mg

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