When you want to make an exceptional breakfast, whether it be for a birthday, anniversary, or other holiday.... this French toast should be on the menu. Dipped in an egg mixture that includes apple cider and freshly ground nutmeg, then coated in a delicious cinnamon and brown sugar streusel, you fry them in butter, then bake them to perfection. Top with bananas, blueberries, and pure maple syrup for the perfect breakfast. It's crazy good!
Apple Cider Streusel French Toast
Serves 4
Streusel:
1 cup gluten free flour (Bob's Red Mill 1:1 works great)
2 tablespoons brown sugar
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla
French Toast:
6 large eggs
3/4 cup apple cider or juice
1/2 teaspoon vanilla
1/8 teaspoons freshly ground nutmeg
4 slices thick, gluten free bread
Banana slices, blueberries, and pure maple syrup for serving
Preheat oven to 350°F. Make the streusel by whisking the flour, sugars, cinnamon, and nutmeg in a bowl. Mix in the melted butter and vanilla with your fingertips until combined and crumbly. Place in a shallow dish. To make the French toast, in a shallow bowl, whisk the eggs, apple cider, vanilla, and nutmeg together until smooth. Pierce bread slices all over with a fork, then add the bread slices to the egg mixture and turn until evenly soaked. Transfer bread slices to the streusel and coat both sides, patting to help it to stick. Melt some butter in a large skillet over medium heat. Add the French toast and cook on both sides until starting to brown. Transfer to a foil or parchment lined sheet pan. Repeat with remaining bread. Bake the French toast until puffed and cooked through, about 7-10 minutes. Serve immediately by slicing in half, topping with more butter, banana slices, fresh blueberries and some hot maple syrup.
Step-by-step tutorial:
Gather your ingredients. You will need GF flour (a 1:1 works great), sugar, brown sugar, cinnamon, nutmeg, butter, apple cider, vanilla, eggs, and your favorite gluten free bread. The thicker, the better! Schär Artisan Baker White Bread is my son's favorite for French toast.
In a shallow dish, whisk together the dry streusel ingredients. Add melted butter and 1/2 teaspoon vanilla and mix with fingertips until combined and crumbly. In another shallow dish, whisk together the eggs, apple cider, vanilla, and freshly ground nutmeg.
Pierce bread slices with a fork all over. Add bread to egg mixture and turn to soak. Transfer to the streusel and coat both sides well, patting to help it stick.
Immediately place in a hot skillet with melted butter. Cook on both sides until lightly brown. Repeat with remaining bread slices.
Place French toast on a rack or aluminum foil lined pan. Bake at 350°F for 7-10 minutes or until cooked through and puffy.
Cut into triangles and serve with sliced banana and fresh blueberries.
A glass of apple cider along with this breakfast is so delicious!
Drizzle with pure maple syrup heated in the microwave. Hot syrup makes all the difference!
This breakfast is outstanding! It's fancy enough to be used on special occasions, but really is easy to make. I'll warn you....it's super filling! You may think one slice isn't enough, but it is plenty, especially served with the fruit. I hope you love this breakfast as much as we do!
Recipe Source: Recipe adapted from a recipe in Sarabeth's Good Morning Cookbook (Sarabeth's is one of our favorite NYC restaurants!)
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