GRANOLA FRENCH TOAST with VERY BERRY MAPLE SYRUP
- 1 cup Maple Syrup (preferably Grade B)
- 1cup fresh or frozen raspberries or blueberries
- 2 cups homemade or store-bought granola
- 3 large eggs
- 1 1/2 cups whole milk
- Six 1-inch-thick slices Challah or egg bread
- 4 tablespoons unsalted butter
In a small saucepan, combine the jam and all of the berries. Bring to a simmer over medium heat, then remove the pan from the heat. Stir to combine well.
Using a food processor, grind the granola into fine crumbs and pour it onto a large plate.
In a large casserole dish, beat together the eggs and milk. Add the bread and soak until saturated, about 5 minutes. Transfer once soaked slice of bread to the granola crumbs and coat both sides well. Repeat with the remaining bread.
In a large heavy skillet, melt 2 tablespoons butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 4 minutes per side. Repeat with the remaining butter and bread slices. Serve the Granola French Toast
warm with the Berry Maple Syrup.