Granola Crusted French Toast

When I first saw this recipe for Granola-Crusted French Toast from Noodle Nights and Muffin Mornings, I knew I wanted to make it for breakfast on our anniversary (which was yesterday).


I was so worried about her warning to not grind the granola too much that I didn't do it ENOUGH and had to redo it. Whoops! Also, I think next time, I'm going to only add a little bit of granola to the dish at a time; towards the end, the granola just got really soggy and wasn't sticking well to the bread.


But overall, this was DELICIOUS and I cannot wait to make it again! And at the store, I found "Cocoa-nilla" granola and I was so giddy. YUM!


Here is a (really dark) shot of Ryan pausing from his breakfast to pose for the camera:


Ingredients:

• 1 1/2 cups milk
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 pieces Texas Toast
• 1 1/2 cups granola
• Confectioners' Sugar (for dusting)

If granola is in large clusters, use a food processor to grind into smaller pieces (being careful not to grind too finely); transfer to a wide, shallow bowl.

In a medium bowl, beat the eggs, milk, vanilla and cinnamon. Add the bread and soak until saturated.

In batches, transfer the bread to the granola crumbs, heavily coating each slice.

Spray large skillet with cooking spray and place over medium heat. Working in batches of two, add the granola-coated bread and cook, turning occasionally, until golden brown. Dust with Confectioners' sugar and serve warm.