Maple Baked French Toast with Streusel

Combine all streusel ingredients in a bowl, mixing well until it resembles chunky, damp sand. Set aside. Grease an 8x8 baking dish with butter. Thickly slice the load of bread into about 1” slices. Cut each slice into fourths. In a large bowl, thoroughly combine eggs, milk, salt, vanilla, and maple balsamic. Dip each piece of bread into the egg mixture, letting the mixture soak in well. Stand the slices up at an angle in the pan, making a “fan” of the slices. Pour any extra egg mixture over the top. Sprinkle streusel evenly over the top of the casserole. Using aluminum foil, make a tent for the pan. Bake at 350 degrees for 15 minutes. Remove foil. Bake 30—35 mins more or until done. Allow to cool for 10 mins. Serve. Drizzle with maple syrup if desired.

Breakfast & Brunch

Ingredients

FOR THE STREUSEL:

1 C brown sugar, packed

1/2 C pecans, chopped

1/4 C butter (1/2 stick)

2 tsp cinnamon

FOR THE FRENCH TOAST:
1/2 loaf hearty bread (unsliced)

4 large eggs

1 1/2 C milk

1/2 tsp salt

2 tsp vanilla

1/4 C of The Olive Bin's Maple Balsamic Vinegar

Directions

Combine all streusel ingredients in a bowl, mixing well until it resembles chunky, damp sand. Set aside.
Grease an 8x8 baking dish with butter. Thickly slice the load of bread into about 1” slices. Cut each slice into fourths.
In a large bowl, thoroughly combine eggs, milk, salt, vanilla, and maple balsamic. Dip each piece of bread into the egg mixture, letting the mixture soak in well. Stand the slices up at an angle in the pan, making a “fan” of the slices.
Pour any extra egg mixture over the top. Sprinkle streusel evenly over the top of the casserole. Using aluminum foil, make a tent for the pan. Bake at 350 degrees for 15 minutes. Remove foil. Bake 30—35 mins more or until done. Allow to cool for 10 mins. Serve. Drizzle with maple syrup if desired.

Associated Products

Maple Dark Balsamic

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