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Granola French Toast


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


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

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 a food processor, grind the granola into fine crumbs; transfer to a wide, shallow bowl. In a 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 slice.

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 bread slices. Serve warm with the raspberry sauce.


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