Step 1

Grease a 7" springform pan with coconut oil. Insert the steam rack into the Instant Pot and add 1 cup water.

Step 2

Place bread cubes into the pan.

Step 3

In a small bowl, whisk together egg substitute, almond/oat milk, vanilla extract, cinnamon, cardamon, and brown sugar. Pour over the bread and press the bread down into the pan until it is all completely moistened.

Step 4

Lock the instant pot lid in place. Using the manual setting, set the instant pot on high pressure to cook for 12 minutes. Once finished cooking, let sit for 5 minutes before quick releasing the pressure valve. Carefully open the lid and remove the pan from the instant pot using the foil strips. Loosely cover and let cool for 10 minutes to let everything settle before serving.

Step 5

Top with powdered sugar or maple syrup if desired.