Streusel-Topped French Toast Casserole With Fruit Compote

• 1 cup unfiltered apple cider
• 1/3 cup dried cranberries
• 1/4 cup golden raisins
• 1 cup fat-free milk
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 3/4 teaspoon kosher salt, divided
• 4 large eggs, lightly beaten
• Cooking spray
• 8 (1 1/2-ounce) slices sourdough bread, crusts removed
• 6 tablespoons all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/3 cup walnuts, chopped
• 1/4 cup brown sugar
• 3 tablespoons chilled butter, cut into small pieces

1. Bring cider to a boil in a small saucepan. Cook until reduced to 2/3 cup (about 4 minutes). Add cranberries and raisins; let stand 10 minutes.
2. Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.
3. Coat a 9-inch deep-dish pie plate with cooking spray. Line bottom of dish with half of bread in a single layer. Pour half of egg mixture over bread; let stand 1 minute. Spread cranberry mixture over bread. Top with remaining bread; pour remaining egg mixture over bread. Cover and refrigerate overnight.
4. 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.
5. Preheat oven to 350u0b0.
6. Uncover bread mixture and flour mixture. Sprinkle flour mixture evenly over bread mixture. Bake at 350u0b0 for 1 hour or until golden brown. Let stand 5 minutes. Cut into 8 wedges.
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apple cider, cranberries, golden raisins, milk, granulated sugar, vanilla, ground cinnamon, kosher salt, eggs, cooking spray, bread, allpurpose, oldfashioned, walnuts, brown sugar, chilled butter

Taken from www.myrecipes.com/recipe/streusel-topped-french-toast-casserole (may not work)