Sunday, December 11, 2011

Granola Encrusted French Toast with apple-berry dipping sauce

Adapted from Rachael Ray

Sundays are my favorite days of the week. Following busy schedules with work and places to be, Sunday is the day when we slow down and enjoy a more relaxed pace. It's a perfect day for home cooking.


Toast Ingredients: *Serves 4

8 slices whole wheat bread
2 c. granola
2 large eggs
2 egg whites
1 c. non-fat milk
1 c. blackberries

Sauce Ingredients:
1/2 c. maple syrup
3/4 c. apple juice
juice from 1 medium orange
1/4 c. blackberry preserves


Directions:
In a small saucepan, combine ingredients for dipping sauce. Simmer on medium-low heat for 25 minutes, stirring occasionally.

Crumb granola using food processor. Tip: Homemade or store bought granola can be used. Spread granola crumbs evenly onto baking pan. In medium bowl, whisk together milk and eggs.

Heat large skillet on medium heat. Make French toast in two batches by soaking four bread slices in egg mixture. Then coat each side of bread with granola. Spray skillet with cooking spray. Transfer encrusted toast to skillet and cook on each side for 6 minutes, or until golden brown. Remove from heat and make second batch.

Pour dipping sauce into four small sauce bowls. Plate by stacking two slices of toast alongside dipping sauce. Garnish with blackberries. Serve hot and enjoy!
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6 comments:

  1. That looks scrumptious! soft french toast with crunchy crust

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  2. I cannot wait to taste this crunchy french toast!

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  3. What a GREAT idea! I never thought to use GRANOLA! Genius - and I bet it was amazing!

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  4. Yes, I loved the twist on this dish too. And the leftovers reheated well in the toaster oven. Yum!

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