1 (14 ounce)brioche bread, cut into cubesor(14 ounce)challah, loaf cut into cubes
1⁄4cupsliced almonds
1⁄4cuppowdered sugar, for serving
1⁄2cupmaple syrup, for serving
1pintraspberries, for serving
NUTRITION INFO
Serving Size: 1 (335) g
Servings Per Recipe:4
Calories: 834.7
Calories from Fat 238 g29 %
Total Fat 26.5 g40 %
Saturated Fat 11.9 g59 %
Cholesterol 331 mg 110 %
Sodium 982.5 mg 40 %
Total Carbohydrate124.8 g 41 %
Dietary Fiber 9.2 g37 %
Sugars 59.3 g237 %
Protein 26.9 g 53 %
DIRECTIONS
Grease a 7-inch round baking dish with butter or cooking spray. Place a trivet inside your Instant Pot and pour in the water.
In a large bowl, whisk together the chocolate milk, cream, sugar, vanilla, almond extract, cinnamon and salt until well combined. Add the cubed brioche and stir until combined. Allow to sit for 5 minutes so that the bread soaks up the mixture. Transfer to the prepared baking dish, top with almonds cover tightly with aluminum foil.
Place the baking dish inside the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes and then follow the manufacturer’s instructions for quick release. Carefully open the lid and remove baking dish from Instant Pot, uncover and let cool 10 minutes.
Dust with powdered sugar, cut and serve with maple syrup and raspberries.
