Apple Cider French Toast with Streusel
User Reviews
5
3 reviews
Excellent
Apple Cider French Toast with Streusel
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Apple cider gives this Apple Cider French toast a gentle tang, while the streusel adds a touch of sweetness. This recipe works well with any tender white bread. While the streusel-crusted slices taste fabulous alone, they’re even better with bacon or sausages on the side.
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Ingredients
Streusel:
- 1 cup all-purpose flour unbleached; 142 grams
- 2 tablespoons light brown sugar packed
- 2 tablespoons sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg freshly grated
- 4 tablespoons unsalted butter melted and cooled, (57 grams
- ½ teaspoons vanilla extract pure
French Toast:
- 12 egg large
- 1 ½ cups apple cider fresh; 336 grams
- 1 teaspoon vanilla extract pure
- ⅛ teaspoon nutmeg freshly grated
- 1 white bread large loaf, 18 ounces (510 grams); tender; cut into slices and halves
- clarified butter as needed
- unsalted butter for serving, softened
- maple syrup for serving, warm, pure
- banana for serving, sliced
- blueberries for serving (I substituted fresh raspberries)
- walnuts toasted and chopped, for serving, optional
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Thoroughly heat a griddle or a large skillet over medium heat.
- To make the streusel: Whisk the flour, brown sugar, superfine sugar, cinnamon, and nutmeg in a medium bowl. Mix in the butter and vanilla with your fingertips until combined and crumbly. Transfer to a shallow baking dish.
- To make the French toast: In a medium bowl, whisk the eggs, cider, vanilla, and nutmeg. Pour through a fine-mesh sieve into a shall bowl.
- Pierce the bread slices all over with a fork. Add a few bread slices to the egg mixture and turn until evenly soaked. Transfer to the dish with the streusel and coat both sides of each slice, patting to help the streusel adhere.
- Brush the griddle or skillet with clarified butter. Add the slices of bread in a single layer, spacing them 1 inch apart, and cook until the undersides are golden brown, about 3 minutes. Turn and cook until the other sides are golden, 2 to 3 more minutes. Stand each piece of French toast on its cut side and cook for 1 minute. Transfer to a parchment paper-lined half sheet pan. Repeat with the remaining bread, egg mixture, and streusel.
- Bake the French toast until slightly puffed and cooked through, 7 to 10 minutes. Serve immediately on warmed plates, passing softened butter, warm syrup, bananas, blueberries, and walnuts, if using, on the side.
Notes
- Adapted from Sarabeth’s Good Morning Cookbook
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
52g
(17%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
296mg
(99%)
Sodium
323mg
(13%)
Potassium
131mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 296mg | 99% |
| Sodium | 323mg | 13% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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