As many of you probably know already from previous posts, my husband and I don’t eat breakfast very often. I can barely think about eating for at least a couple of hours after I get up, and I’ve always been like that. Yes, breakfast is the most important meal of the day, but I just can’t get into it early in the morning. However, on weekends, when there’s a bit more time to ease into the day, I do enjoy sitting down for a morning meal.
On a recent trip to New York City, Kevin and I visited Eli Zabar’s and picked up a loaf of their fantastic challah bread. After reserving a few slices to snack on plain, I got a hankering for french toast. We had a bag of granola in the cupboard from The Granola Factory, so I decided to whip up some crunchy french toast for us as a treat last weekend. The granola makes a delicious crust on the bread, and, instead of maple syrup, we topped ours with honey vanilla yogurt.
Crunchy Granola French Toast
- 8 1″ thick slices challah bread, or other dense bread
- 2 eggs
- 1/2 c. milk
- splash vanilla extract
- cinnamon, to taste
- 1.5 c. granola
- 2 T. butter
- yogurt for topping
- Whisk together eggs, milk, vanilla and cinnamon.
- Crush granola into small pieces and spread evenly on plate.
- Submerge bread into egg mixture, then press both sides of each slice into granola.
- Melt butter on griddle or in large skillet.
- Place coated bread slices in skillet and cook for about 2 minutes per side, or until golden brown.
- Serve topped with yogurt.