streusel Archives - Makin' it Mo'Betta

I love French Toast. I love French Toast Casseroles. Or maybe what I should say, is that I love the flavor of French Toast…’cuz I do not love soggy bread. That mushiness it gets in the middle? Ewww. So, I guess I sort of like Cinnamon Toast, with syrup. Anywho, this Baked French Toast is awesome, b/c ONE, it has a streusel topping. I love, love, streusel. TWO, it’s not soggy! (If you like yours soggy, you can make it that way too.) And THREE, this version is lower in sugar and fat than lots of others.

OH! AND you can make a whole bunch at once…so no individual dipping and flipping and cooking. score!

Easy Baked French Toast with Streusel Topping

1 loaf French bread (any good bread, sliced in 1 inch slices)

4 eggs (I used 2 eggs and 1 serving of Egg Beaters)

1 3/4 cup fat free milk

1/4 cup brown sugar substitute*

1/2 tsp. cinnamon

1/2 tsp vanilla

pinch salt

Streusel Topping

1/4 cup brown sugar substitute*

1/2 cup flour (I used unbleached all-purpose)

1/2 tsp. cinnamon

2 T butter, melted

(maybe a pinch of salt if using unsalted butter)

*I used Splenda Brown Sugar Blend which is a combination of brown sugar and Splenda artificial sweetener. I have also made my own blend of half stevia and half brown sugar. You can use all brown sugar if you prefer.

Preheat oven to 350 degrees F.
Spray a 9 x 13 baking dish with cooking spray.
Arrange slices in a single layer in dish.
In a medium sized bowl, whisk together eggs, milk, sugar/sugar substitute, cinnamon, vanilla and salt.
Pour egg mixture over the bread.
{At this point, you can cover and place in fridge overnight}
In a small bowl, mix together sugar, flour, cinnamon and butter (and salt if using) with a fork until it comes together and forms crumbles.
Sprinkle over bread and bake 35 – 40 minutes or until edges of bread are golden brown.

Adapted from

Enjoy for breakfast, brunch or dinner! We, of course, had ours for dinner (brinner) with a little sugar free syrup and turkey sausage. It was carb-o-licious!

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Want a big bowl of bran twigs for breakfast? What? That doesn’t sound appetizing? Hmmm, what about a warm, moist muffin reminiscent of pumpkin pie with a crunchy cinnamon topping? Sounds a little better right? Now, what if I tell you these muffins are full of those twiggy bran pieces. Not just any bran either. Fiber One bran cereal. So not only are you getting a muffin full of fiber, you are also getting the health benefits of pumpkin – full of antioxidants. But the most important part….they taste delicious!

Pumpkin Streusel Muffins
slightly adapted from

1 1/4 cups unbleached all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

2 cups bran cereal (I used Fiber One original, not flakes)

1 1/4 cups fat-free milk

1 cup canned pumpkin

For streusel topping:

2 tablespoons brown sugar

1 tablespoon unbleached all-purpose flour

1 tablespoon unsalted butter or butter spread, melted

Handful of rolled oats (optional)

Preheat oven to 400°F. Spray a 12-cup muffin cup with cooking spray.
Place the bran cereal and milk in a large bowl. Let soak while you mix your dry ingredients.
Place 1 1/4 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a separate bowl and whisk.
Add pumpkin to bran mixture and stir to combine.
Add dry ingredients to wet. Stir until just combined.
Evenly divide batter among 12 muffin cups (they don’t rise much, so you can fill them pretty full).
Mix melted butter, brown sugar, 1 tablespoon flour and rolled oats in a small bowl. Sprinkle on top of batter.
Bake for 14-18 minutes, or until a toothpick comes out clean. Cool slightly before serving. Best served warm.

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