Granola French Toast (Rachael Ray)

1. 1

   In a small saucepan, heat the jam and 1/4 cup water over medium heat.

2. 2

   Stir in the rasberries and remove from the heat.

3. 3

   Using a food processor, grind the granola into fine crumbs; transfer to a wide shallow bowl.

4. 4

   In a medium bowl, heat the eggs and milk.

5. 5

   Add the bread and soak until saturated.

6. 6

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

7. 7

   In a large, heavy skillet, melt 2 1/2 Tbsp butter over medium heat.

8. 8

   Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side.

9. 9

   Repeat with the remaining butter and bread slices.

10. 10

    Serve warm with the raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.