The Secret Ingredient to the World’s BEST French Toast
My husband and I have been able to have a couple of daytime dates lately while the kids are at school and it is AWESOME! Our youngest is in preschool so we got to have 4 kid-free hours with a free babysitter ha! Each of these daytime dates consisted of two essential things: pickleball and trying a new restaurant in the area.
In case you haven’t already, you’ve really got to hop on the pickleball wagon. It is such a fun and easy sport to pick up on and play for any age! My dad and his buddies in their 60’s and 70’s play five days a week together and any one of them could kick my butt any day :)
Anyway, one morning we planned to go to breakfast and play pickleball afterward and it couldn’t have been a more dreamy day. We had heard about a lovely restaurant right on Laguna Beach called Driftwood Kitchen that I highly recommend if you are ever in the area. They serve breakfast, lunch and dinner. Their breakfast food was divine and I can only imagine how dreamy it would be to watch the sunset overlooking the beach with your special someone having a delicious seafood dinner.
The menu item we knew we had to try based on recommendations was the granola-crusted French toast. It was the best breakfast I have ever gotten at any breakfast restaurant (and I LOVE diners and breakfast restaurants so this is really saying something!). They served it dusted with powdered sugar and topped with fresh blueberries and maple syrup on the side. I love French toast, but coating it in crushed granola just really makes it off the charts good! It adds way more texture and flavor, which is always a great thing.
I couldn’t wait to get home and try making this at home. I am so happy to report that the recipe I tried tasted every bit as great as the restaurant. My husband and I both loved this so much that I want to make it for special occasions like Father’s Day or his birthday. It is the best French toast recipe ever!
Just a couple of tips to make it turn out perfectly--you want to make sure the granola bits are small so they stick to the egg-coated bread and don’t just slide right off. I just crushed mine in a zip top bag with a bit of flour, until it was as fine as I wanted it. It also recommends Challah bread, but I only had sourdough bread and it tasted amazing, so I really think you can use whatever bread you have or want to use and it will taste perfect.
I hope you will try this small twist to add crushed granola to the outside of your bread next time you make French toast. I’m sure you will love it every bit as much as we did. Also, do you play pickleball? Share your thoughts on all things pickleball and French toast with us in the comments below.
2 cups granol
1 tablespoon all-purpose flour
2/3 cup whole milk
4 large eggs
2 tablespoons pure maple syrup, plus more for serving
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 slices challah bread, cut 1 inch thick
cooking spray, (canola oil)
Directions:
Add Recipe to Cook'n
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In case you haven’t already, you’ve really got to hop on the pickleball wagon. It is such a fun and easy sport to pick up on and play for any age! My dad and his buddies in their 60’s and 70’s play five days a week together and any one of them could kick my butt any day :)
Anyway, one morning we planned to go to breakfast and play pickleball afterward and it couldn’t have been a more dreamy day. We had heard about a lovely restaurant right on Laguna Beach called Driftwood Kitchen that I highly recommend if you are ever in the area. They serve breakfast, lunch and dinner. Their breakfast food was divine and I can only imagine how dreamy it would be to watch the sunset overlooking the beach with your special someone having a delicious seafood dinner.
The menu item we knew we had to try based on recommendations was the granola-crusted French toast. It was the best breakfast I have ever gotten at any breakfast restaurant (and I LOVE diners and breakfast restaurants so this is really saying something!). They served it dusted with powdered sugar and topped with fresh blueberries and maple syrup on the side. I love French toast, but coating it in crushed granola just really makes it off the charts good! It adds way more texture and flavor, which is always a great thing.
I couldn’t wait to get home and try making this at home. I am so happy to report that the recipe I tried tasted every bit as great as the restaurant. My husband and I both loved this so much that I want to make it for special occasions like Father’s Day or his birthday. It is the best French toast recipe ever!
Just a couple of tips to make it turn out perfectly--you want to make sure the granola bits are small so they stick to the egg-coated bread and don’t just slide right off. I just crushed mine in a zip top bag with a bit of flour, until it was as fine as I wanted it. It also recommends Challah bread, but I only had sourdough bread and it tasted amazing, so I really think you can use whatever bread you have or want to use and it will taste perfect.
I hope you will try this small twist to add crushed granola to the outside of your bread next time you make French toast. I’m sure you will love it every bit as much as we did. Also, do you play pickleball? Share your thoughts on all things pickleball and French toast with us in the comments below.
Granola French Toast Recipe - Food Fanatic
Granola French Toast is amazing with its crunchy granola. And lots of sweetness, too! Author: Megan Myers Recipe Type: Van's Foods Total Time: 18 minutes
Prep time:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 162
Ingredients:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 162
2 cups granol
1 tablespoon all-purpose flour
2/3 cup whole milk
4 large eggs
2 tablespoons pure maple syrup, plus more for serving
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 slices challah bread, cut 1 inch thick
cooking spray, (canola oil)
Directions:
In the bowl of a food processor, pulse together granola and flour until granola is broken into small pieces. Pour into a shallow bowl. In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla, and salt. Preheat a griddle or frying pan over medium. Spray with canola spray oil. Dip slices of bread into egg mixture, turning to coat. Let excess drip off bread, then place bread into granola, pressing to stick. Carefully move bread onto griddle (at this point you may need to re-stick some granola to the top side) and cook for about 4 minutes per side. Repeat with remaining slices of bread. Serve with maple syrup or powdered sugar.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.foodfanatic.com
- www.flickr.com
- www.maxpixel.net
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
