Strawberry Cream-Filled French Toast Casserole

Creamy and sweet, indulgent and zesty, this casserole will have your taste buds screaming for more. And don’t let your oranges go to waste after zesting. Instead, juice them! Oranges are not only an excellent source of vitamin C but are high in dietary fiber.

• Hands-On Time: 15 minutes

• Cook Time: 20 minutes

Serves 4

8 ounces cream cheese, room temperature

1/4 cup sugar

2 cups sliced strawberries

1 tablespoon orange zest

4 cups cubed bread, dried out overnight, divided

2 cups whole milk

3 large eggs

1 teaspoon vanilla extract

1/4 cup pure maple syrup

Pinch of ground nutmeg

Pinch of sea salt

3 tablespoons butter, cut into 3 pats

1 cup water

4 teaspoons powdered sugar

1 In a large bowl, cream together the cream cheese and sugar by mashing ingredients with the tines of a fork. Fold in strawberries and orange zest. Set aside.

2 Grease a 7-cup glass dish. Add 2 cups bread. Spoon in a layer of the strawberry mixture. Add remaining 2 cups bread. Set aside.

3 In a medium bowl, whisk together milk, eggs, vanilla, maple syrup, nutmeg, and salt. Pour over bread; place pats of butter on top.

4 Pour water into Instant Pot®. Set trivet in Instant Pot®. Place glass dish on top of trivet. Lock lid.

5 Press the Manual button and adjust time to 20 minutes. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.

6 Remove glass bowl from the Instant Pot®. Transfer to a rack until cooled. Sprinkle with powdered sugar.