Mixed Berry Streusel French Toast Bake
Take French Toast To New Heights With These Individual Bakes Loaded With A Smooth Cinnamon Custard, Berries, And A Dynamite Streusel Topping. The Tartness Of The Berries Perfectly Balances The Sweetness Of The Custard And Topping. There’s No Need For Any Syrup On These Babies! You Can Also Make These The Night Before, Cover Them Tightly With Plastic Wrap (Store The Streusel Separately), Store In The Refrigerator Overnight, Then Add Streusel And Bake Them In The Morning As Directed.
Ingrediënten
- 3 Large Eggs
- ¾ Cup 1% Milk
- 3 Tablespoons Heavy Cream
- 1 ½ Tablespoons Granulated Sugar
- 6 Tablespoons Brown Sugar Divided
- 1 ½ Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon Divided
- ⅛ Teaspoon Ground Nutmeg
- 6 Slices Potato Bread Cut Into ½" Cubes
- ⅓ Cup Frozen Raspberries
- ⅓ Cup Frozen Blueberries
- 3 Tablespoons All-Purpose Flour
- 2 ½ Tablespoons Salted Butter
Instructies
- Preheat Oven To 425°F.
- Grease Six (7-Ounce) Ramekins With Nonstick Spray And Place On A Rimmed Baking Sheet.
- In A Large Bowl, Beat Together Eggs, Milk, Cream, Granulated Sugar, 3 Tablespoons Brown Sugar, Vanilla, ¾ Teaspoon Cinnamon, And Nutmeg.
- Add Cubed Bread To Bowl.
- Add Raspberries And Blueberries And Mix Well.
- Divide Bread Mixture Evenly Among Ramekins.
- In A Medium Bowl, Combine Flour, Remaining 3 Tablespoons Brown Sugar, And Remaining ¼ Teaspoon Cinnamon.
- Using A Pastry Cutter Or Two Forks, Cut Butter Into Dry Ingredients Until Mixture Is The Size Of Small Peas.
- Crumble Over The Top Of The Ramekins And Bake About 20 Minutes.
- Serve Immediately.
Nutritional Information
Calories: 292 kcal
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