Peanut Butter-Stuffed Granola French Toast

  • Prep 30 min
  • Total 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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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