• 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.

Serves 4