Cinnamon Oat Crumble French Toast (Stale Sourdough Redemption)

Some French toast flavors feel comforting…
But this one feels like wrapping yourself in a warm blanket straight from the dryer.

Cinnamon Oat Crumble French Toast is all about texture — soft custardy sourdough topped with a buttery, crisp, golden oat streusel that tastes just like the top of a cinnamon crumble cake. The house will smell like warm cinnamon, toasted oats, and Sunday morning.

We start with thick slices of day-old Diablo Dough sourdough, soak them in a simple cinnamon-vanilla custard, and pan-fry until golden. Then we crown the whole thing with a warm oat crumble made with brown sugar, butter, cinnamon, and oats — crunchy, sweet, cozy, and absolutely irresistible.

It’s comforting, nostalgic, and ridiculously easy… but tastes like something you’d get at a fancy brunch spot.

Full recipe below! 🤎✨

CINNAMON OAT CRUMBLE FRENCH TOAST

Warm, cinnamon-spiced, crunchy, cozy.

Ingredients (Serves 2–3)

For the custard:

• 2 large eggs

• 1/3 cup milk

• 2 tbsp heavy cream

• 1 tbsp sugar or maple syrup

• 1–1½ tsp cinnamon

• ½ tsp vanilla extract

• Pinch of salt

For the oat crumble:

• 2 tbsp softened butter

• 2 tbsp brown sugar

• 2 tbsp oats (old-fashioned or quick oats both fine)

• ½ tsp cinnamon

• Pinch of salt

• Optional: 1 tbsp flour (for a firmer crumble)

Mash together with a fork until combined and crumbly.

For the bread:

3–4 slices of day-old Diablo Dough sourdough (plain or cinnamon swirl)

For cooking:

Butter

Extra toppings:

• Maple syrup

• Powdered sugar

• Extra cinnamon

• A sprinkle of oats for texture

Instructions

1. Make the custard.

Whisk eggs, milk, cream, cinnamon, sugar/maple, vanilla, and salt until smooth.

2. Make the oat crumble.

Mash butter, brown sugar, oats, cinnamon, and salt until a coarse crumble forms.
Set aside.

3. Dip the sourdough.

Soak slices for 10–12 seconds per side.

4. Cook the French toast.

Heat butter over medium and cook slices 2–3 minutes per side until golden, crisp on the edges, and fragrant.

5. Warm the crumble.

Option A (quick):
Stir it in the warm pan for 30–60 seconds until toasty.

Option B (recommended for extra crunch):
Broil on a small baking sheet for 2–3 minutes until golden.

6. Assemble.

Top toast with warm oat crumble.
Dust with powdered sugar.
Drizzle with maple syrup.
Add extra cinnamon if you want that bakery aroma!

Serve warm — crumble should be crunchy and fragrant.

Why This Recipe Works

✔ Warm cinnamon custard = cozy base
✔ Oat crumble = CRUNCH + flavor
✔ Brown sugar caramelizes into little buttery clusters
✔ Sourdough provides structure + soft interior
✔ Maple syrup ties everything together

It’s comforting without being heavy, sweet without being too sweet, and the texture contrast makes every bite perfect.

Variations

Apple Cinnamon Oat Crumble

Add sautéed apples under the crumble.

Maple Pecan Oat Crumble

Swap oats for chopped pecans or do half-and-half.

Brown Butter Cinnamon Crumble

Brown the butter first → SO GOOD.

Cinnamon Roll Crunch

Add ½ teaspoon of vanilla icing drizzled over top.

Storage & Reheating

Store crumble separately for best crunch.
Reheat the French toast in the air fryer or skillet.
Crumble can be re-crisped under the broiler for 1 minute.