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Baked Coffee Cake French Toast Recipe


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     Baked Coffee Cake French Toast

Category   Breakfast - Brunch
Sub Category   None
Servings   8
Preptime   60 min

2 cups almond milk
1 cup creamer
1 cup flour
1/4 cup maple syrup
3 tablespoons cornstarch
2 teaspoons vanilla
1 teaspoon cinnamon
Dash nutmeg
Dash salt
1 lb loaf french/sourdough bread, thickly sliced and cubed (8-10 cups)
1 cup flour (Start of streusel ingredients)
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter

Grease a 9-10 inch springform pan, or lightly spray with canola oil. Set aside. In the bowl of a food processor, combine the streusel ingredients. Pulse about 10-12 times, until you have small streusel-type chunks. You can also do this in a bowl with a pastry cutter. Set aside. Whisk together all of the french toast ingredients, except for the bread, in a large bowl. Once combined, add the bread cubes and toss until every cube is soaked. Cover with plastic wrap and refrigerate overnight.
When you're ready to bake the french toast, preheat the oven to 325. Lightly grease or spray a springform pan with oil. Spread 1/2 of the streusel mixture onto the bottom of the pan. Add 1/2 of the bread cubes. Spread the remaining streusel onto the bread cubes. Add the remaining bread cubes, pour any remaining liquid over the top and press it all down into the pan. Place the pan in the oven and bake for 25-30 minutes. Remove from oven and let sit for about 5 minutes. Remove the outer ring of the pan. Use your serving plate and the bottom of the pan to invert onto the serving plate. Slice and serve warm with maple syrup. Enjoy!

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