CRUNCHY GRANOLA FRENCH TOAST
French toast gets an extra dose of crunch when coated with granola.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl, beat eggs, milk, sugar and vanilla with whisk until well combined.
- In food processor, place granola. Cover; process about 30 seconds or until all large pieces are broken up and coarse meal forms. Transfer to shallow bowl.
- In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-low heat. Dip bread slices into egg mixture then into granola to coat evenly on both sides. Place 2 slices in skillet; cook 2 to 3 minutes or until deep golden brown. Turn; cook 2 to 3 minutes longer. Repeat with remaining bread slices, adding oil as needed.
- Serve each slice with 2 tablespoons syrup.
Nutrition Facts : Calories 450, Carbohydrate 69 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 34 g, TransFat 0 g
DEEP FRIED GRANOLA FRENCH TOAST
Make and share this Deep Fried Granola French Toast recipe from Food.com.
Provided by Joseph M.
Categories Breakfast
Time 40m
Yield 20 Pieces, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat frying oil to 365 degrees, if not in a deep fryer make sure you have enough oil to float the toast.
- Combine dry ingredients (without granola) in a mixing bowl.
- Add milk, egg, and vanilla to the dry ingredients bowl and whisk until well blended.
- If your mixing bowl is not flat enough to allow proper dipping of the toast pieces, transfer your mix to a pie pan or other flat bottom dish.
- Place granola on a plate or other dish to make coating toast easier.
- Using a bread or serrated knife, slice each toast piece in half diagonally. Press lightly and let the knife do the work to avoid squishing the bread.
- Dip the toast in the batter mix, flipping to coat both sides. Depending on preference you can let some batter drip off or whip off on edge of dish before next step, but be sure to leave enough to coat the surface and pick up the granola.
- The goal of this step is to pick up just a little granola. Place the battered toast on the bed of granola, press lightly. Flip and press lightly again. You can also sprinkle the granola on or spread it out with your fingers for an even coating.
- Place prepared toast in fryer basket and when basket is full (mine allows 4 pieces) place in fryer oil. You could add one piece at a time, just personal preference here. Do not overlap or stack, leave room, this is not like frying fries. You need room for these to float in the oil and for the oil to cook the edges.
- Allow bread piece to cook 2-3 minutes or until golden brown (on the side in the oil). Flip and cook on the other side for an additional 2-3 minutes.
- Remove toast from frying and place on a plate covered with a paper towel. Optionally, sprinkle with powdered sugar while still fresh from the fryer.
- Continue battering, coating, and frying until all pieces are done.
- Also, when serving you can drizzle in syrup.
Nutrition Facts : Calories 132.5, Fat 1.1, SaturatedFat 0.2, Sodium 464.5, Carbohydrate 25.3, Fiber 1.1, Sugar 1.6, Protein 4.8
GRANOLA FRENCH TOAST RECIPE - FOOD FANATIC
Yield 6 servings
Number Of Ingredients 0
Steps:
- In the bowl of a food processor, pulse together granola and flour until granola is broken into small pieces. Pour into a shallow bowl. In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla, and salt. Preheat a griddle or frying pan over medium. Spray with canola spray oil. Dip slices of bread into egg mixture, turning to coat. Let excess drip off bread, then place bread into granola, pressing to stick. Carefully move bread onto griddle (at this point you may need to re-stick some granola to the top side) and cook for about 4 minutes per side. Repeat with remaining slices of bread. Serve with maple syrup or powdered sugar.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 162
BAKED FRENCH TOAST WITH MAPLE SYRUP AND GRANOLA
This is a recipe that I developed while feeding a group for a Sunday brunch. It can be made the night before; it will pick up a more intense flavor.
Provided by Les Mosko
Categories Breakfast and Brunch Eggs
Time 9h
Yield 12
Number Of Ingredients 11
Steps:
- Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
- Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
- About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
- Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 54.5 g, Cholesterol 131.3 mg, Fat 23.4 g, Fiber 1.9 g, Protein 9.8 g, SaturatedFat 12.2 g, Sodium 249.8 mg, Sugar 28.9 g
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