This recipe is a nice variation of the basic French toast. You may use any kind of flavored fresh bread from the bakery if you do not want to make your own bread.
Cracker Barrel Apple Streusel French Toast is a delightful breakfast dish that combines the flavors of warm, cinnamon-spiced apples with a sweet and crunchy streusel topping. This dish is a popular menu item at Cracker Barrel restaurants, known for their homestyle cooking and comfort food.
To make this delicious French toast, slices of thick-cut bread are soaked in a rich egg custard mixture infused with vanilla and cinnamon. The bread is then cooked on a griddle until golden brown and crispy on the outside while remaining soft and fluffy on the inside.
The star of the dish is the apple streusel topping, which adds a burst of flavor and texture. Sliced apples are sautéed in butter, brown sugar, and cinnamon until tender and caramelized. The streusel mixture, made with flour, brown sugar, butter, and oats, is sprinkled generously over the cooked French toast and baked until it forms a crispy, golden crust.
The combination of the warm, cinnamon-infused French toast, the sweet and tender caramelized apples, and the crunchy streusel topping creates a delightful harmony of flavors and textures. This dish is often served with a drizzle of maple syrup or a dollop of whipped cream, adding a touch of sweetness and indulgence.
Cracker Barrel Apple Streusel French Toast is a comforting and satisfying breakfast option, perfect for enjoying with family and friends.
YIELDS: 2 SMALL LOAVES
INGREDIENTS:
- 2½ cups Bisquick baking mix
- ½ cup flour
- 2 teaspoons apple pie spice
- 4 beaten eggs
- 1 (21-ounce) can apple pie filling
- 1 cup apple sauce
- ¾ cup brown sugar
- 2/3 cup cooking oil
- 2 eggs
INSTRUCTIONS:
- Preheat oven to 350°F. Grease and flour 2 small loaf pans.
- In a large bowl, combine baking mix, flour, and apple pie spice.
- In another large bowl, combine 4 eggs, apple pie filling, apple sauce, ½ cup of the brown sugar, and oil. Add this to the flour mixture and stir until moistened.
- Divide the batter evenly between the prepared pans. Top each loaf with the remaining brown sugar.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on a wire rack. Wrap and store overnight for easier slicing.
- In a small bowl, beat the 2 eggs.
- Cut the bread into thick slices.
- Dip each slice of bread into the beaten eggs.
- Fry on a griddle until golden brown on each side.
