French Toast Streusel Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with 1 tablespoon of the melted butter or nonstick spray.

Unroll or slice the refrigerated cinnamon rolls: If using pre-formed rounds, slice each roll into 3 even horizontal layers (to create thicker 'slices' that will soak batter) or, if using unrolled dough, tightly roll and cut into 6 equal large rounds. Arrange a single layer in the prepared baking dish, spacing slightly to allow batter to penetrate — you should have the top surfaces exposed for batter to soak.

Brush the cut surfaces lightly with the remaining 1 tablespoon melted butter to enrich and help crisp edges during baking.

Make the cinnamon-brown sugar filling: In a small bowl, combine 1/2 cup packed light brown sugar, 2 tsp ground cinnamon, 2 tablespoons softened butter, and 1/2 tsp vanilla. Mix until smooth and spreadable.

Spread filling on the exposed cut surfaces or over the tops of the arranged cinnamon roll pieces: use all the filling, distributing evenly so each piece has a generous swirl of cinnamon sugar. This will create pockets of caramelized cinnamon inside after baking.

Whisk the batter: In a large bowl, whisk together 1 1/2 cups whole milk, 4 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons granulated sugar, and 1 teaspoon salt until smooth and slightly frothy.

Soak the cinnamon rolls: Pour the batter evenly over the prepared cinnamon rolls in the baking dish, pressing down gently on the rolls so they absorb the liquid. Let sit and soak for 10–15 minutes at room temperature. For deeper soak, cover and refrigerate for up to 1 hour (bring back to room temp for 15 minutes before baking).

Make the streusel: In a medium bowl combine 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup old-fashioned oats, 1 teaspoon ground cinnamon and 1/4 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Evenly sprinkle the streusel over the soaked cinnamon rolls, covering as much surface as you like. The streusel will create a crisp sweet topping that contrasts the custardy interior.

Bake: Place the baking dish in the preheated 350°F (175°C) oven and bake for 30–40 minutes, until the custard is set (a knife inserted near the center should come out mostly clean) and the streusel is golden and crisp. If the streusel browns too quickly, tent loosely with foil for the last 10 minutes.

Cool and finish: Remove from oven and let the casserole rest for 10 minutes to set. If desired, dust lightly with 2 teaspoons powdered sugar or drizzle with 1/4 cup vanilla glaze. Serve warm with maple syrup on the side.