Cinnamon-Sugar Streusel Baked French Toast

This is some of the best French toast I’ve ever made. I love it for so many reasons.

The slightly crisped cinnamon-sugar streusel topping gives way to soft, dense, buttery, ultra moist bread.

It’s almost like bread pudding and I just love the texture so much.

It’s baked rather than being griddled which frees you up from having to stand at the stove flipping French toast. I’m all about baking, not flipping.

It only takes minutes to assemble, but there’s an overnight/make-ahead option (step 7 in the recipe section). Assemble it fully in the evening and refrigerate until the next morning when you’re ready to bake it.

That’s especially nice on a special holiday morning or if you’re serving it as part of a brunch because there’s one less to do on the day-of meaning more time to relax and enjoy the moment.

The coating mixture for the bread literally only takes a minute to whisk together. Combine melted butter, sugars, eggs, molasses, vanilla, and Silk’s new Cashewmilk.

There’s Original Cashewmilk with 60 calories per serving and Unsweetened Cashewmilk with only 25 calories. I don’t know how they make it so rich, creamy, and decadent tasting with just 25 calories.

I’ve always been a huge fan of Silk’s Unsweetened Vanilla Almond Milk and bake tons with it. The Cashewmilk is going to give Almond Milk a run for its money. I love how smooth and creamy it is and worked beautifully in the French toast.

After baking I dusted the French toast with confectioners’ sugar and sprinkled on dried cranberries.

They add pretty pops of color and some zippy tartness, but they’re optional.

The French toast is sweet and moist enough that I didn’t even need syrup. And I never turn down syrup.

This is going to be our Christmas morning breakfast. It’s so easy, plus I can make it the night before because Mrs. Claus has things to do that Christmas morning rather than prep breakfast.

Cinnamon-Sugar Streusel Baked French Toast

This is some of the best French toast I’ve ever made. The slightly crisped cinnamon-sugar streusel topping gives way to soft, dense, buttery, ultra moist bread below. It’s baked rather than being griddled which frees you up from having to stand at the stove flipping French toast. It only takes minutes to assemble, but there’s an overnight/make-ahead option (step 7 in the recipe section). After baking I dusted it with confectioners’ sugar and sprinkled on dried cranberries, but they’re optional. The French toast is sweet and moist enough that I didn’t even need syrup. It’s a perfect and easy Christmas or holiday morning breakfast.

Did you make this recipe?

Ingredients:

French Toast 
1/2 cup unsalted butter, melted
3 large eggs
3/4 cup Silk Cashewmilk (I used UnsweetenedOriginal or another milk may be substituted)
1/4  cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons molasses (light or dark okay)
1 tablespoon vanilla extract
2 teaspoons cinnamon
about 12 slices bread, diced into 1-inch cubes (I used half white-whole wheat and half grainy whole-wheat; amount of bread will vary based on type and how fresh or soft it is)

Streusel 
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
2 teaspoons cinnamon
confectioners’ sugar, optional for garnishing
about 1/4 cup dried cranberries, optional for garnishing
maple syrup, optional for serving

Directions:

  1. French Toast – Preheat oven to 350F. Spray a medium-large oval baker with cooking spray or grease and flour the baking dish. My baking dish measures about 11-inches by 7-inches. Alternatively, use a 9-inch square pan; set aside.
  2. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.
  3. Add the eggs, milk, sugars, molasses, vanilla, cinnamon and whisk to combine.
  4. Add about 3/4 of the diced bread and toss lightly to coat. Bread pieces should all be coated and there should be very little to no coating mixture at the bottom of the bowl; add more bread as necessary to soak up remaining coating mixture (I used 12 slices but bread varies widely in absorbency level).
  5. Turn bread out into baking dish, loosely laying it in; set aside.
  6. Streusel – To a medium bowl, add the butter, flour, sugars, cinnamon, and using two forks or a pastry cutter, cut butter into dry ingredients until small pebbles and crumbly bits form. Sometimes it takes awhile depending how cold the butter is.
  7. Using your fingers or a spoon, evenly sprinkle the streusel over the bread. If you’re using the make-ahead/overnight option, cover baking dish tightly with foil or plasticwrap, and refrigerate until ready to bake. I think you could safely make this up to about 16-18 hours in advance. When you’re ready to bake, bake as directed below, noting you may need to bake an extra few minutes because everything was cold going into the oven.
  8. Bake for about 30 to 35 minutes (I baked 33 minutes), or until streusel is set and appears to have dried out some. It’s a bit difficult to judge doneness because everything is already dark-colored, but you can try a small bite and if it seems too wet, moist, or under-done for your liking, bake longer. Baking times will range greatly based on type of bread used, baking dish used, climate, and oven variance.
  9. Prior to serving, optional dust with confectioners’ sugar and dried cranberries. I didn’t need syrup, but use it as desired. French toast is best fresh, but leftovers will keep airtight in the fridge for up to 4 days and can be reheated gently in the micro before serving.
Only Eats

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This conversation is sponsored by Silk. The opinions and text are all mine.