Cozy Mornings with Granola-Crusted French Toast   

In today’s dispatch from the Uncle Crumbles granolaboratory, we’re taking a look at a crunchy version of a breakfast classic: Granola-Crusted French Toast.    

Uncle Crumbles (AKA Archibald Goodcrunch) thinks of granola as an anytime snack. Literally, at any moment, he could be eating granola. Midnight. Midday. Mid-snack. This breakfast recipe is his way of making granola even more breakfast-y.  

For our gluten-free friends, we’ve made sure to keep this recipe friendly for all (just like all of our granola) without losing any of that French Toast goodness.  

We recommend starting with your choice of gluten-free bread. Any will do, but a large surface area per slice is always preferable to get the most crunch per bite. Your slices can be cut into halves, triangles, or sticks. (This recipe uses approximately 8 slices of bread, but simply multiply each ingredient portion by two or four if making more.)    

Once your bread is sliced and portioned, whisk together 4 eggs, 1/2 cup of 2% milk, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon into a large mixing bowl that can accommodate the size of your cut bread. In a separate mixing bowl, add 4 cups Uncle Crumbles® Cran-Maple Crunch granola and crush the clusters into a fine consistency for even coating on your cut bread. (For a more even crunch consistency, remove the almonds and cranberries and enjoy them as a little treat for the chef!)  

Warm a large, non-stick pan over medium heat, then add 1 tablespoon of unsalted butter to melt. While the butter melts, first dredge your bread slices in the egg mixture, then transfer to the granola mixture and coat both sides.    

Once coated, place your French Toast on the heated pan, allowing 2–3 minutes to cook on each side until the granola has turned an amber-gold color. While it may be tempting to turn the heat up for the sake of speed, we recommend keeping your temperature set at medium to ensure the egg coating has plenty of time to cook through.    

Once all slices have been cooked (and your kitchen smells absolutely heavenly) serve your granola-crusted French Toast slices with an optional, but always recommended, side of maple syrup for the perfect mix of smooth syrup and crunchy granola textures all at once.    

Be on the lookout for more ingenious ways to incorporate granola as your family’s newest holiday tradition!

Granola-Crusted French Toast   

Ingredients:    

• 4 eggs    

• 1/2 cup of 2% milk    

• 1 teaspoon vanilla extract    

• 1 teaspoon cinnamon    

• 4 cups crushed Uncle Crumbles® Cran-Maple Crunch granola    

• Gluten-free bread     

• 1 tablespoon unsalted butter  

• Maple Syrup (optional)  

How to Make:    

• Start by slicing gluten-free bread into halves / triangles / sticks. (Note: You typically get about three sticks per bread slice.)  

• In a shallow bowl whisk together 4 eggs, 1/2 cup of milk, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon.     

• In another shallow bowl crush up 4 cups of granola.    

• Warm a pan on medium heat and add about 1 tablespoon of unsalted butter to the pan. While the butter melts, dredge your bread sticks first in the egg mixture and then coat both sides with crushed granola.    

• Cook the coated French Toast for a few minutes on each side or until the granola has turned a nice golden color. Play around with your heat while keeping it on the lower side, you want to cook these low and slow so the outside doesn’t burn before the egg coating has a chance to cook through.    

• Serve warm and enjoy! (Optional: Add a side of syrup for dunking).