Granola French Toast (Rachael Ray)

"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!"
 
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Ready In:
40mins
Ingredients:
7
Yields:
8 slices
Serves:
4
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ingredients

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directions

  • In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the rasberries and remove from the heat.
  • 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.
  • 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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RECIPE SUBMITTED BY

I am a stay at home mom to three young boys. I used to work as a pediatric speech language pathologist and that is when my husband coined my "name" but after the second baby I came home to stay- at least until they all get to school. I enjoy trying new dishes and am slowly trying to expand my family's (and my own) comfort zone for new foods. Thanks for allowing me that opportunity! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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