Streusel-Topped French Toast Casserole with Fruit Compote

Ingredients

• 1 cup apple cider 
• 0.3 cup brown sugar 
• 3 tablespoons butter chilled cut into small pieces
• 0.3 cup cranberries dried
• 4 large eggs lightly beaten
• 1 cup skim milk fat-free
• 6 tablespoons flour all-purpose
• 0.3 cup golden raisins 
• 0.5 cup granulated sugar 
• 1.3 teaspoons ground cinnamon divided
• 0.8 teaspoon kosher salt divided
• 0.3 cup oats 
• 1.5 ounce sourdough bread 
• 1 tablespoon vanilla extract 
• 0.3 cup walnuts chopped

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender

Directions

1. Bring cider to a boil in a small saucepan. Cook until reduced to 2/3 cup (about 4 minutes).
2. Add cranberries and raisins; let stand 10 minutes.
3. Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.
4. Coat a 9-inch deep-dish pie plate with cooking spray. Line bottom of dish with half of bread in a single layer.
5. Pour half of egg mixture over bread; let stand 1 minute.
6. Spread cranberry mixture over bread. Top with remaining bread; pour remaining egg mixture over bread. Cover and refrigerate overnight.
7. Combine remaining 3/4 teaspoon cinnamon, 1/4 teaspoon salt, flour, oats, walnuts, and brown sugar in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate overnight.
8. Preheat oven to 35
9. Uncover bread mixture and flour mixture.
10. Sprinkle flour mixture evenly over bread mixture.
11. Bake at 350 for 1 hour or until golden brown.
12. Let stand 5 minutes.
13. Cut into 8 wedges.