Granola French Toast (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in a Rachael Ray magazine and needed to use up some granola. Calls for one inch thick slices of bread (couldn't get the recipe to format correctly with this information). I made it without the topping since I was just cooking for my kids, but I'm sure that would make it even better! Ingredients:
1/2 cup seedless raspberry jam |
1 cup fresh raspberries or 1 cup frozen raspberries |
3 cups granola cereal |
4 large eggs |
2 cups milk |
8 thick slices challah |
5 tablespoons unsalted butter |
Directions:
1. In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the rasberries and remove from the heat.
2. Using a food processor, grind the granola into fine crumbs; transfer to a wide shallow bowl. In a medium bowl, heat the eggs and milk. Add the bread and soak until saturated. In batches, transfer the bread to the granola crumbs, heavily coating each slice.
3. In a large, heavy skillet, melt 2 1/2 Tbsp butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side. Repeat with the remaining butter and bread slices. Serve warm with the raspberry sauce.
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