Step 1

Lightly grease a round 7 inch cake pan with butter or oil. Cover the bottom of the pan with aluminum foil to avoid any liquid from dripping out.

Step 2

In a large bowl, whisk eggs, milk, brown sugar, marmalade, vanilla and 1 tsp ground cinnamon until smooth. Note: I have also tried orange zest (from 1 orange) mixed with 1 tablespoon of honey instead of marmalade and it adds a great refreshing flavor.

Step 3

Add bread cubes to the bowl and mix gently, so that all the bread pieces are covered with liquids.

Step 4

Line up the bread pieces in the cake pan

Step 5

Cover the pan with a paper towel and then an aluminum foil on top. If you prefer to not use aluminum foil, cover the pan with a few paper towels instead. This prevents from any additional water from getting into the pan.

Step 6

Add 1 cup of water in the Instant Pot. Place the cake pan on the trivet.

Step 7

Gently put the trivet in the pot. Close Instant Pot lid with pressure valve to sealing.

Step 8

Pressure Cook for 15 mins and allow 10 minutes natural pressure release.

Step 9

Open the Instant Pot and using silicon mitts carefully take out the trivet along with the cake pan.

Step 10

Allow to sit for 5 mins. You can also broil for 5 mins for crispy top

Step 11

Sprinkle more cinnamon and spread a tablespoon of butter cut into smaller pieces (love salted butter)

Step 12

Drizzle some maple syrup and add your favorite toppings - fruit, nuts, raisins or chocolate chips