August 6, 2011

Granola French Toast with Very Berry Maple Syrup

For a special start to Sunday!

1 cup Maple Syrup (preferably Grade B)
1cup fresh or frozen raspberries or blueberries
2 cups homemade or store-bought granola
3 large eggs
1 1/2 cups whole milk
Six 1-inch-thick slices Challah or egg bread
4 tablespoons unsalted butter
In a small saucepan, combine the jam and all of the berries. Bring to a simmer over medium heat, then remove the pan from the heat. Stir to combine well.
Using a food processor, grind the granola into fine crumbs and pour it onto a large plate.
In a large casserole dish, beat together the eggs and milk. Add the bread and soak until saturated, about 5 minutes. Transfer once soaked slice of bread to the granola crumbs and coat both sides well. Repeat with the remaining bread.

In a large heavy skillet, melt 2 tablespoons butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 4 minutes per side. Repeat with the remaining butter and bread slices. Serve the Granola French Toast

warm with the Berry Maple Syrup.

Serves 4


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