Streusel-Topped French Toast Casserole with Fruit Compote Recipe | MyRecipes

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. Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk. 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. 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. Preheat oven to 350 °. Uncover bread mixture and flour mixture. Sprinkle flour mixture evenly over bread mixture. Bake at 350 ° for 1 hour or until golden brown. Let stand 5 minutes. Cut into 8 wedges.