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Peanut Butter-Stuffed Granola French Toast

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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Protein granola packs serious crunch into this kid-approved breakfast treat.

Gerry Speirs Recipe by Gerry Speirs
June 23, 2014

2
cups Nature Valley™ Protein peanut butter 'n dark chocolate granola
8
slices plain white bread
4
tablespoons peanut butter
2
eggs
1
cup whipping cream
2
tablespoons sugar
4
tablespoons unsalted butter

Steps

  • 1 Heat oven to 350°F.
  • 2 In food processor, grind granola about 30 seconds or only until large lumps are gone. Pour onto plate.
  • 3 Place 4 slices of bread on work surface. Spread each with 1 tablespoon peanut butter. Top each with remaining slice of bread.
  • 4 In small bowl, beat eggs, cream and sugar with whisk until well combined. Pour into shallow dish such as a 13x9-inch baking dish.
  • 5 Heat 10- or 12-inch nonstick skillet over medium heat. Add 2 tablespoons of the butter; heat until melted. Reduce heat to low.
  • 6 Dip 2 sandwiches into egg mixture making sure both sides of each are evenly wet. Coat each sandwich with granola, gently patting each side to get coating to stick.
  • 7 Place in skillet; cook about 2 minutes on each side. Transfer to ungreased cookie sheet; place in oven. Repeat process with remaining 2 sandwiches using remaining 2 tablespoons butter. Keep sandwiches warm in oven until ready to serve.
  • 1 Heat oven to 350°F.
  • 2 In food processor, grind granola about 30 seconds or only until large lumps are gone. Pour onto plate.
  • 3 Place 4 slices of bread on work surface. Spread each with 1 tablespoon peanut butter. Top each with remaining slice of bread.
  • 4 In small bowl, beat eggs, cream and sugar with whisk until well combined. Pour into shallow dish such as a 13x9-inch baking dish.
  • 5 Heat 10- or 12-inch nonstick skillet over medium heat. Add 2 tablespoons of the butter; heat until melted. Reduce heat to low.
  • 6 Dip 2 sandwiches into egg mixture making sure both sides of each are evenly wet. Coat each sandwich with granola, gently patting each side to get coating to stick.
  • 7 Place in skillet; cook about 2 minutes on each side. Transfer to ungreased cookie sheet; place in oven. Repeat process with remaining 2 sandwiches using remaining 2 tablespoons butter. Keep sandwiches warm in oven until ready to serve.

Expert Tips

I like to use sweet bread like Hawaiian or challah but you could use any soft white bread.

Make sure your peanut butter is at room temperature and it'll spread very easily.

No nutrition information available for this recipe
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