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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Units: US | Metric
- 1In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the rasberries and remove from the heat.
- 2Using 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.
- 3In 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: