Streusel-Topped French Toast Casserole with Fruit Compote

By jeknudson

David Bonom, Cooking Light

DECEMBER 2012

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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. 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.