Step 1

If you don't have leftover Cranberry Orange Sauce, prepare one-half recipe.

Step 2

Place cubes of Challah into large mixing bowl.

Step 3

In a small bowl add eggs, milk, vanilla, True Orange and salt. Whisk until frothy.

Step 4

Pour egg mixture on top of bread cubes and mix thoroughly cimbine. Place bowl in refrigerator for 20 minutes.

Step 5

Grate 2 Tablespoons of butter into a small bowl and add brown sugar. Gently combine to make a Crumble.

Step 6

Melt 2 Tablespoons of butter in casserole dish and coat bottom and sides.

Step 7

Add one half the bread mixture in prepared casserole dish and press down.  Spoon 1/2 cup of Cranberry Sauce mixture over bread. Add the rest of the bread on top.  Sprinkle the Crumble over the bread.

Step 8

Add 1 cup water to Instant Pot and place Trivet in pot.  Using a foil sling, lower casserole dish onto Trivet.

Step 9

Lock on lid and close pressure valve.  Cook at high pressure for 20 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.

Step 10

Heat remaining Cranberry Sauce and pour over warm French Toast.  Sprinkle with Powdered Sugar.