Peanut Butter-Stuffed Granola French Toast

Protein granola packs serious crunch into this kid-approved breakfast treat.

  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4


cups Nature Valley™ Protein peanut butter 'n dark chocolate granola
slices plain white bread
tablespoons peanut butter
cup whipping cream
tablespoons sugar
tablespoons unsalted butter
  • 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.
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