Streusel-Topped French Toast Casserole with Fruit Compote

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.

Yield: Serves 8
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 9 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 10.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.9g
  • Protein: 10.4g
  • Carbohydrate: 61.5g
  • Fiber: 2.3g
  • Cholesterol: 102mg
  • Iron: 2.5mg
  • Sodium: 492mg
  • Calcium: 86mg

Ingredients

  • 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

Preparation

  1. 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. 2. Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.
  3. 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. 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. 5. Preheat oven to 350°.
  6. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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