Hye Thyme Cafe: Granola French Toast

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Monday, April 20, 2015

Granola French Toast

Granola French Toast - Hye Thyme Cafe

Whenever I visit a friend in Watertown, MA, we end up going to Uncommon Grounds on Mt. Auburn Street for breakfast at some point, and I almost always order the Granola French Toast. I've made Cap'n Crunch French Toast on occasion, but I hadn't made Granola French Toast until now. The folks at Golden Girl Granola sent me some product to sample for a review, so that gave me a chance to play. I haven't tried them all yet, so my review is still to come. For now, how about breakfast???

If your granola has clusters in it, you might want to give it a quick pulse in the food processor or pour it into a zip-lock bag and run a rolling pin over it to break them up before you start.

4 eggs
1/4 c milk
1 t vanilla
1/4 t salt
1/4 t black pepper
2 c Golden Girl Forest Maple Granola (w/Maple Syrup and Almonds)
6 slices bread of choice

  1. In a bowl wide enough to accommodate the diameter of your bread, whisk together the eggs, milk, vanilla, salt, and pepper.
  2. In a second, shallow dish or plate, pour the granola (adding a pinch or two of cinnamon if you like).
  3. Dip the bread into the egg mixture, flipping to coat both sides, and let the excess drip off.
  4. Press into the granola mixture to adhere, then flip to coat the other side.
  5. Starting with about 1T of butter over med heat, fry in batches until golden on both sides.
  6. If, between batches, you find that you have any extra crispy bits in the pan, brush out with a bunched up paper towel and re-butter the pan before proceeding.
  7. Top with a dusting of powdered sugar and serve with syrup of choice - I'd go with either maple or almond syrup.

The granola adds a great textural contrast, and in the case of Golden Girl Granola, there are no clusters involved, so no need to pre-crush. A lot of people add sugar and/or syrup to their egg mixture, but to me, that's just extra sugar and an increased likelihood of burning. I'll pass on both counts, although I'll admit that I do sometimes add syrup to what will be a baked French Toast.

Granola French Toast - Hye Thyme Cafe
Granola French Toast - Hye Thyme Cafe

Granola French Toast - Hye Thyme Cafe
Granola French Toast - Hye Thyme Cafe

Granola French Toast - Hye Thyme Cafe

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