Streusel-Topped French Toast Casserole with Fruit Compote

Streusel-Topped French Toast Casserole with Fruit CompoteRecipe

Photo: Johnny Miller; Styling: Heather Chontos

This make-ahead breakfast casserole features slices of French toast arranged in a pie pan and and a layer of sweetened dried fruit. The casserole is topped with a sweet, buttery streusel topping before baking. For a special finishing touch, dollop with whipped topping.


Serves 8
Total time: 9 Hours, 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 9 Hours, 35 Minutes

Nutritional Information

Calories 376
Fat 10.1 g
Satfat 3.8 g
Monofat 2.7 g
Polyfat 2.9 g
Protein 10.4 g
Carbohydrate 61.5 g
Fiber 2.3 g
Cholesterol 102 mg
Iron 2.5 mg
Sodium 492 mg
Calcium 86 mg


1 cup unfiltered apple cider
1/3 cup dried cranberries
1/4 cup golden raisins
1 cup fat-free milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 1/4 teaspoons ground cinnamon, divided
3/4 teaspoon kosher salt, divided
4 large eggs, lightly beaten
Cooking spray
8 (1 1/2-ounce) slices sourdough bread, crusts removed
6 tablespoons all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup walnuts, chopped
1/4 cup brown sugar
3 tablespoons chilled butter, cut into small pieces


1. Bring cider to a boil in a small saucepan. Cook until reduced to 2/3 cup (about 4 minutes). Add cranberries and raisins; let stand 10 minutes.

2. Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.

3. Coat a 9-inch deep-dish pie plate with cooking spray. Line bottom of dish with half of bread in a single layer. Pour half of egg mixture over bread; let stand 1 minute. Spread cranberry mixture over bread. Top with remaining bread; pour remaining egg mixture over bread. Cover and refrigerate overnight.

4. Combine remaining 3/4 teaspoon cinnamon, 1/4 teaspoon salt, flour, oats, walnuts, and brown sugar in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate overnight.

5. Preheat oven to 350°.

6. Uncover bread mixture and flour mixture. Sprinkle flour mixture evenly over bread mixture. Bake at 350° for 1 hour or until golden brown. Let stand 5 minutes. Cut into 8 wedges.


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