Instant Pot eggnog pecan french toast is a delicious holiday breakfast made in the pressure cooker!

If you need a quick and easy breakfast for Christmas morning, this eggnog pecan baked french toast in the pressure cooker fits the bill!
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The early morning wake-up call from three exuberant little ones is exhausting and invigorating at the same time. The air of excitement is palpable and the flurry of activity is dizzying.
The kids tear into their presents with exclamations of joy and surprise and I try my best to snap a few pictures to capture their genuine smiles.
Christmas morning is such a special time–it calls for a celebratory breakfast but requires it be easy to prepare.
Because between installing batteries and reading instruction manuals, no mama has time to be slaving away in the kitchen.
Breakfasts that can be at least partially prepared ahead of time are perfect for occasions such as this.
That’s what I love about this eggnog pecan baked french toast (since bread pudding and baked french toast are pretty much the same thing, you can serve this for dessert and call it bread pudding, or serve it for breakfast and call it french toast. Win win!!).
And since we use the pressure cooker to “bake” it, it cooks up in a flash!

How to Make Eggnog French Toast Casserole
After falling in love with pressure cooker french toast and caramel pumpkin spiced bread pudding in the pressure cooker, I decided to experiment with another version. And voila, this eggnog pecan baked french toast was born!
The eggnog flavor adds a festive flair to this dish without being overpowering, and the pecans offer a nice contrast to the soft bread. I find the eggnog glaze is sweet enough on its own, but you can always add a drizzle of warm syrup if your heart desires. 🙂
If you don’t have an Instant Pot yet, you can check out the oven version of eggnog french toast casserole.
If you want to make it ahead, just prepare it up through the step of putting it in the pressure cooker. Cover it with plastic wrap and put it in the fridge overnight. In the morning, just pop it in the pressure cooker and follow the steps for cooking.
If you don’t want to prepare everything the night before (I’m looking at you, late-night last-minute gift wrappers), you can just toast the bread the night before and complete the remaining steps in the morning.
And of course, if you don’t need to make it ahead of time, just follow the steps as written below whenever you’re ready.
It’s totally up to you!
One thing is for sure–this is a tasty breakfast that feels special without requiring a lot of effort. Because you have more important things to do on Christmas morning. 🙂
More Delicious Eggnog Recipes for the Holidays:
If you love eggnog dessert recipes, you have to try these!
- Easy Eggnog Bundt Cake (Instant Pot or Oven!)
- Eggnog Ice Cream Pie
- Easy Eggnog Bread

Recommended Equipment:
- A baking dish that fits in the pressure cooker. I used this Fat Daddio pan (be sure to wrap the outside with foil if you use this pan, to prevent seepage of liquid), but you can also use a 6-cup bundt pan that fits into the pressure cooker.
- Instant Pot– I have the DUO60 model and I love it!
- An extra silicone ring– Silicone rings can absorb flavors (and then impart them to other foods), so it’s a good idea to have one ring for “sweet” and one for “savory,” so that your desserts don’t end up having the flavor of the chili you made yesterday. 🙂 If you don’t have an extra one yet, that’s okay, but if you do, go ahead and use it.
Egg Nog Baked French Toast in the Pressure Cooker

Instant Pot Eggnog Baked French Toast is a delicious holiday breakfast, perfect for Christmas morning!
Ingredients
- 12 oz loaf of French bread or French baguette
- 2 TBSP butter, melted
- 1/4 cup packed brown sugar
- 1 cup eggnog
- 1/2 cup milk
- 2 eggs
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup chopped pecans
- For the Glaze:
- 3/4 cup powdered sugar
- 2-3 TBSP eggnog
Instructions
- Preheat oven to 350F.
- Cut bread into 1-inch cubes. Spread onto a baking sheet and toast in preheated oven for 10-15 minutes. Remove from oven when beginning to turn golden brown.
- In a large mixing bowl, whisk together melted butter, brown sugar, eggnog, milk, eggs, nutmeg, cinnamon, vanilla, and pecans.
- Add toasted bread cubes to the liquid mixture, stirring gently to combine. Allow mixture to sit for about 20 minutes, stirring occasionally, so the bread can soak up as much liquid as possible.
- While mixture is soaking, prepare a baking dish (be sure it will fit in your pressure cooker) by greasing it and lining the outside with foil (if using a cheesecake pan).
- Prepare a foil sling by folding an 18-inch piece of foil in thirds lengthwise to create a long strip for lowering and raising the pan into and out of the pressure cooker.
- Once mixture is finished soaking, pour it into the prepared baking dish.
- Pour 1 1/2 cups of water into the insert pot of your pressure cooker and set the trivet in place.
- Using the foil sling, lower the dish into the insert pot and place it on the trivet. Close lid and set vent to sealed position.
- Use the Manual or Pressure Cook setting to select a 20 minute cook time at high pressure.
- Once cook time is complete, perform a quick pressure release. Once the valve has dropped, carefully open the lid and use foil sling to remove dish from insert pot.
- If desired, place baking dish in 350F oven to crisp up the top for about 5-10 minutes.
- Prepare glaze by whisking together powdered sugar and egg nog until desired consistency is reached.
- Drizzle glaze over warm french toast and serve.
Notes
If you want to make it ahead, just prepare it up through the step of putting it in the pressure cooker. Cover it with plastic wrap and put it in the fridge overnight. In the morning, just pop it in the pressure cooker and follow the steps for cooking.
Recipe Inspired by Pressure Cooking Today
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 567Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 108mgSodium: 765mgCarbohydrates: 86gFiber: 3gSugar: 31gProtein: 18g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
You can find more easy pressure cooker recipes and tips and tricks by clicking here!

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