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.
4tablespoons(57 grams) unsalted butter, melted and cooled
½teaspoonspure vanilla extract
French Toast:
12large eggs
1 ½cups(336 grams) fresh apple cider
1teaspoonpure vanilla extract
⅛teaspoonfreshly grated nutmeg
1large loaf (18 ounces; 510 grams) tender white bread, cut into eight 1-inch-thick slices, then cut diagonally in half
Clarified butteras needed
Softened unsalted butterfor serving
Warm pure maple syrupfor serving
Sliced bananasfor serving
Blueberriesfor serving (I substituted fresh raspberries)
Walnutstoasted and chopped, for serving, optional
Instructions
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.
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.
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.
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.
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.
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.