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    You are in: Home / Recipes / Granola French Toast (Rachael Ray) Recipe
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    Granola French Toast (Rachael Ray)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    pedspeech's Note:

    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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    Serves: 4



    Units: US | Metric


    1. 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. 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. 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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    Nutritional Facts for Granola French Toast (Rachael Ray)

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 854.3
    Calories from Fat 417
    Total Fat 46.3 g
    Saturated Fat 17.6 g
    Cholesterol 266.7 mg
    Sodium 164.9 mg
    Total Carbohydrate 85.7 g
    Dietary Fiber 10.3 g
    Sugars 39.5 g
    Protein 24.5 g

    The following items or measurements are not included:


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