Granola French Toast

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Added Sep 23rd, 08 by
FoodConnect.com Test Kitchen


  • Categories: Breads & Pizza, Sandwiches
  • Servings: 4 change
  • Calories per serving: 750
  • Prep Time: 15 mins
  • Cook Time: 25 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 75037%
Fat 32g48%
Cholesterol 287mg96%
Sodium 464mg 19%
Carbohydrates 97g37%

More facts>>

FoodConnect Nutritionals

Ingredients

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    [0] => Array
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            [78b5597f-d7d1-c114-05c6-9b4d8c6d2ab1] => Array
                (
                    [title] => jam, red raspberry, seedless
                    [ingredientid] => 19553
                    [ingredientuuid] => 78b5597f-d7d1-c114-05c6-9b4d8c6d2ab1
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => seedless raspberry jam
                    [componentid] => 0
                    [method] => 
                )

            [2106b23b-b961-f744-5188-cde705cbddae] => Array
                (
                    [title] => raspberries, fresh
                    [ingredientid] => 26290
                    [ingredientuuid] => 2106b23b-b961-f744-5188-cde705cbddae
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => fresh or frozen raspberries
                    [componentid] => 0
                    [method] => 
                )

            [778cb398-8c15-fb54-41ad-714eb8eb8635] => Array
                (
                    [title] => cereal, granola
                    [ingredientid] => 5961
                    [ingredientuuid] => 778cb398-8c15-fb54-41ad-714eb8eb8635
                    [quantity] => 3.00
                    [measure] => cups
                    [title_custom] => granola
                    [componentid] => 0
                    [method] => 
                )

            [0782f8ec-a649-e104-2d2e-2a30d02de270] => Array
                (
                    [title] => eggs, extra large, raw
                    [ingredientid] => 14386
                    [ingredientuuid] => 0782f8ec-a649-e104-2d2e-2a30d02de270
                    [quantity] => 4.00
                    [measure] => each
                    [title_custom] => large eggs
                    [componentid] => 0
                    [method] => 
                )

            [861bfe10-1c6e-c864-45ca-79d554f61471] => Array
                (
                    [title] => milk, 2%, w/add vit a & d
                    [ingredientid] => 21473
                    [ingredientuuid] => 861bfe10-1c6e-c864-45ca-79d554f61471
                    [quantity] => 2.00
                    [measure] => cups
                    [title_custom] => milk
                    [componentid] => 0
                    [method] => 
                )

            [c3651487-40ad-9594-e5f4-3f9c38282c02] => Array
                (
                    [title] => bread, 7 grain, lrg slice
                    [ingredientid] => 3478
                    [ingredientuuid] => c3651487-40ad-9594-e5f4-3f9c38282c02
                    [quantity] => 8.00
                    [measure] => each
                    [title_custom] => challah bread
                    [componentid] => 0
                    [method] => 1-inch-thick slices 
                )

            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
                (
                    [title] => butter, unsalted
                    [ingredientid] => 4404
                    [ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
                    [quantity] => 5.00
                    [measure] => tablespoons
                    [title_custom] => unsalted butter
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 1/2 cup seedless raspberry jam
  • 1 cup fresh or frozen raspberries
  • 3 cups granola
  • 4 large eggs
  • 2 cups milk
  • 8 challah bread 1-inch-thick slices
  • 5 tablespoons unsalted butter

Recipe Method

1.In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the raspberries and remove from the heat.

2.Using the food processor, grind the granola into fine crumbs; transfer to a wide, shallow bowl. In the medium bowl, beat the eggs and milk. Add the bread and soak until saturated. In batches, transfer the bread to the granola crumbs, heavily coating each sliced.

3.In a large, heavy skillet, melt 2 1/2 tablespoons 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 slices. Serve warm with the raspberry sauce.

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