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5.0 from 3 votes

Apple Cider French Toast with Streusel

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Calories: 431 kcal
Course: Breakfast , Brunch
Cuisine: French , American

Ingredients

Streusel:
  • 1 cup (142 grams) unbleached all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons sugar
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • 4 tablespoons (57 grams) unsalted butter, melted and cooled
  • ½ teaspoons pure vanilla extract
French Toast:
  • 12 large eggs
  • 1 ½ cups (336 grams) fresh apple cider
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon freshly grated nutmeg
  • 1 large loaf (18 ounces; 510 grams) tender white bread, cut into eight 1-inch-thick slices, then cut diagonally in half
  • clarified butter as needed
  • softened unsalted butter for serving
  • Warm pure maple syrup for serving
  • sliced bananas for serving
  • blueberries for serving (I substituted fresh raspberries)
  • walnuts toasted and chopped, for serving, optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 431kcal (22%) Carbohydrates 52g (17%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 296mg (99%) Sodium 323mg (13%) Potassium 131mg (4%) Fiber 1g (4%) Sugar 14g (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 431

% 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.