Multi Grain Granola French Toast Recipes

BAKED FRENCH TOAST WITH MAPLE SYRUP AND GRANOLA

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.

CRUNCHY GRANOLA FRENCH TOAST

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.

MULTI GRAIN GRANOLA FRENCH TOAST

Steps:

• Preheat oven to 350.
• Beat together egg substitute, milk, sugar, vanilla and cinnamon.
• Place the slices of bread into a lightly oiled 9"x9" glass baking sheet and pour half of the egg mixture over bread. Turn each slice and top with remaining egg mixture. Sprinkle with granola and bake for 20-25 minutes.
• Mix yogurt sauce ingredients. Top french toast with yogurt sauce and thawed blueberries.

CHERRY-GRANOLA FRENCH TOAST STICKS

Steps:

• For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. , Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.

BEST EVER FRENCH TOAST

Steps:

• in a large bowl combine eggs, cinnamon, sugar, vanilla, ginger.
• Beat with whisk till blended, slowly add milk as desired consistency (you don't want it to be to eggy or too runny).
• Heat griddle or skillet to medium to medium high heat, melting the butter in pan.
• Now this is tricky you don't want the bread to absorb too much liquid you just want to QUICKLY
• Coat both sides of your bread with the mixture.
• Make sure the cinnamon is nice and clumpy on top. You can also sprinkle on cinnamon while cooking.
• Brown both sides and serve IMMEDIATELY with butter and hot syrup.
• Enjoy.

MIXED-GRAIN GRANOLA

Steps:

• Preheat oven to 325 degrees. Mix flakes and oats in a medium bowl. Spread mixture on a rimmed baking sheet, and bake, stirring every 10 minutes, until light gold, 35 to 40 minutes.
• Transfer to a large bowl, add the remaining ingredients, and toss to coat. Return to sheet, and spread in an even layer. Bake, stirring halfway through, until golden brown, for 20 minutes. Let cool. Granola can be stored for up to 3 weeks.

WHOLE GRAIN GRANOLA

Steps:

• Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
• Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

DEEP FRIED GRANOLA FRENCH TOAST

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.

9 GRAIN FRENCH TOAST

Steps:

• Combine milk. eggs, vanilla.
• Dip bread into liquid for about 3 seconds.
• Cook on hot griddle til brown.