Wednesday, December 26, 2012

Streusel Topped French Toast Casserole with Fruit Compote

Christmas is such a special time of the year. It is my favorite holiday and so I always look for special foods to make. I make traditional things, but also like to try new recipes, especially for Christmas breakfast. This one was easy to assemble, but had to be refrigerated overnight. The flavor was amazing. I think you will really like it. Try topping with a tablespoon of sugar free maple syrup too! Maybe you can try it for New Year's breakfast!

serves 8 ( 10 points +)

  • 1 c. unfiltered apple cider
  • 1/3 c. dried cranberries
  • 1/4 c. golden raisins
  • 1 c. skim milk
  • 1/2 c. sugar
  • 1 T. vanilla
  • 1-1/4 tsp. cinnamon, divided
  • 3/4 tsp. salt, divided
  • 4 eggs, lightly beaten
  • 8 ( 1-1/2 oz. slices sourdough bread, crusts removed
  • 6 T. flour
  • 1/3 c. old-fashioned rolled oats
  • 1/3 c. walnuts, chopped
  • 1/4 c. brown sugar
  • 3 T. chilled butter, cut into small pieces

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

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

Coat a 9 inch deep-dish pie plate with cooking spray. Line the 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.

Combine remaining 3/4 tsp. cinnamon, 1/4 tsp. salt, flour, pates, walnuts and brown sugar in a bowl. Ct in butter until mixture resembles coarse meal.

Preheat oven to 350. Uncover bread mixture and top with flour mixture. Bake at 350 for 1 hour or until golden brown. Let stand 5 minutes before cutting.

from: "Cooking Light"

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