Rotate the pan and bake an additional 10 minutes until the rolls are puffed and the streusel is a light golden-brown. Top each roll with 1 Tablespoon of streusel.Evenly distribute that among the cavities and allow the rolls to soak an additional 15 minutes. There will be some custard left in the bowl. Spray a 12-cavity muffin tin lightly with pan spray.Make sure all are well-coated, and then leave them to soak for 45 minutes, moving them around every few minutes to make sure they all get some time under the custard. Poke the rolls all over with a skewer then put them all in the bowl with the custard.In a large bowl, combine milk, buttermilk, sugar, eggs, salt and spice.Set a rack in the center of your oven and preheat to 350F.Bake at 200F for about 45 minutes, or until dry. Separate the rolls and place them on a rack.Once cooked the French toast will have a custard like interior. This creates a sugary crusty layer that is delicious once cooled down. Let this cook over low heat for 30-45 seconds until the sugar has browned. You will hear a sizzle that is the caramel forming. Then I sprinkle over some sugar on top of the bread and using a spatula I flip it. I cook it with a lid on top for a minute, this steams the bread and retains the moisture in the bread. We add a little butter and oil in the pan, let it sizzle and then add the soaked bread into the pan. The above time frame is a reference guide but once the bread looks like its soft and soaked up the mixture we are in business. The staler the bread, the longer the soak. Now make a note, this depends on the size of the slice of bread, the type of bread and how stale the bread. I place my bread slices into the mixture and let it soak on each side for a minute. I then add the milk, a little sugar, salt, vanilla, cinnamon and beat again. In a shallow dish, I add the eggs and beat them until they are broken up. I like to let the French toast cool a little over a wire rack to help the sugar firm up but this is optional. Speaking of which, you will need a frying pan and a spatula to cook the toast. You need a shallow dish with a fork to mix the ingredients and to soak the bread before pan frying. As for the vanilla and cinnamon powder you can add any flavors you like., cardamom powder, almond extract, a swig of brandy or even some orange zest.
You can use butter or oil but I like using both as one adds flavor (butter) while the other (oil) prevents it from burning. The sugar must be white as this is added over the French toast to caramelize creating a crunchy top. I have also used half milk and half cream to make this more indulgent. You can replace the milk with any milk you prefer. The egg is important as it helps create the creamy custard like texture here so the replacers are as important if you want an eggless version. If you want to make this recipe eggless you need to replace each egg with 2 tbsp yogurt or 1 tbsp flour. Basically this recipe works with any bread but I prefer a thick slice of buttery brioche to add a fluffy richness to the toast once cooked. I have made this French toast with burger buns, milk bread, croissants, regular slice bread, brown bread and sourdough bread as well.
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