Bourbon-Maple Streusel Topped French Toast

Brick House on Main

529 E. Main Street , Gnadenhutten, OH 44629 USA



Ingredients

  • For French Toast:
  • 1 day-old baguette, cut into cubes
  • 4 eggs
  • 1 cup whole milk
  • 3 T melted butter
  • 2 T maple syrup
  • 1 T bourbon
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • For streusel topping:
  • 2 T butter, melted
  • 1/4 cup dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 cup flour
  • 1/4 cup pecans
  • Toppings - fresh fruit, syrup or powdered sugar

Instructions

  1. IN THE MORNING:
  2. Preheat oven to 350 degrees.
  3. While oven is heating, remove both bowls from refrigerator.
  4. Generously butter an oblong casserole dish.
  5. Top with as much struesel as you want to use*, but don't scrimp.
  6. Distribute bread mixture evenly in casserole dish, but don't smooth the top - you want to top to have a lot of corners sticking up.
  7. Cover French toast with foil and bake for 15 minutes.
  8. Uncover and bake for an additional 20 minutes.
  9. If you want an extra crispy crust, bake uncovered for a few more minutes or brown the edges with a kitchen torch.
  10. Serve with fresh fruit, powdered sugar or syrup.
  11. *If you have leftover streusel it can be saved for the next time.
  12. Store in a tightly sealed jar in the fridge or freezer.
  13. NIGHT BEFORE:
  14. In a medium mixing bowl,
  15. combine eggs,
  16. milk,
  17. 3 T melted butter
  18. syrup,
  19. bourbon,
  20. vanilla and salt.
  21. Whisk until completely blended.
  22. Add bread, and stir gently.
  23. Cover and refrigerate overnight.
  24. In a separate medium mixing bowl,
  25. stir all dry ingredients for streusel topping until mixed well.
  26. Add 2 T of melted butter, mix thoroughly.
  27. Cover and refrigerate overnight.
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Bourbon-Maple Streusel Topped French Toast

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