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.
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
- In a bowl wide enough to accommodate the diameter of your bread, whisk together the eggs, milk, vanilla, salt, and pepper.
- In a second, shallow dish or plate, pour the granola (adding a pinch or two of cinnamon if you like).
- Dip the bread into the egg mixture, flipping to coat both sides, and let the excess drip off.
- Press into the granola mixture to adhere, then flip to coat the other side.
- Starting with about 1T of butter over med heat, fry in batches until golden on both sides.
- 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.
- 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.