Granola Peanut Butter French Toast Food

PEANUT BUTTER FRENCH TOAST

Steps:

• Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
• Heat the oil in a griddle or frying pan over medium heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

CRUNCHY GRANOLA FRENCH TOAST

Steps:

• In large bowl, beat eggs, milk, sugar and vanilla with whisk until well combined.
• In food processor, place granola. Cover; process about 30 seconds or until all large pieces are broken up and coarse meal forms. Transfer to shallow bowl.
• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-low heat. Dip bread slices into egg mixture then into granola to coat evenly on both sides. Place 2 slices in skillet; cook 2 to 3 minutes or until deep golden brown. Turn; cook 2 to 3 minutes longer. Repeat with remaining bread slices, adding oil as needed.
• Serve each slice with 2 tablespoons syrup.

DEEP FRIED GRANOLA FRENCH TOAST

Steps:

• Preheat frying oil to 365 degrees, if not in a deep fryer make sure you have enough oil to float the toast.
• Combine dry ingredients (without granola) in a mixing bowl.
• Add milk, egg, and vanilla to the dry ingredients bowl and whisk until well blended.
• If your mixing bowl is not flat enough to allow proper dipping of the toast pieces, transfer your mix to a pie pan or other flat bottom dish.
• Place granola on a plate or other dish to make coating toast easier.
• Using a bread or serrated knife, slice each toast piece in half diagonally. Press lightly and let the knife do the work to avoid squishing the bread.
• Dip the toast in the batter mix, flipping to coat both sides. Depending on preference you can let some batter drip off or whip off on edge of dish before next step, but be sure to leave enough to coat the surface and pick up the granola.
• The goal of this step is to pick up just a little granola. Place the battered toast on the bed of granola, press lightly. Flip and press lightly again. You can also sprinkle the granola on or spread it out with your fingers for an even coating.
• Place prepared toast in fryer basket and when basket is full (mine allows 4 pieces) place in fryer oil. You could add one piece at a time, just personal preference here. Do not overlap or stack, leave room, this is not like frying fries. You need room for these to float in the oil and for the oil to cook the edges.
• Allow bread piece to cook 2-3 minutes or until golden brown (on the side in the oil). Flip and cook on the other side for an additional 2-3 minutes.
• Remove toast from frying and place on a plate covered with a paper towel. Optionally, sprinkle with powdered sugar while still fresh from the fryer.
• Continue battering, coating, and frying until all pieces are done.
• Also, when serving you can drizzle in syrup.

PEANUT BUTTER FRENCH TOAST

Steps:

• Spread peanut butter on one piece of bread, and top with second slice, to make a sandwich.
• Dip the sandwich in the beaten egg, coating both sides throughly.
• Melt butter in pan,and place the sandwich in the pan. Turn it over once in order to brown both sides.
• Remove from pan and place on plate. Serve with syrup, and a sprinkle of confectioners sugar if desired.

GRANOLA-PEANUT BUTTER FRENCH TOAST

Steps:

• Place cereal in gallon-size resealable food-storage plastic bag. With flat side of meat mallet or rolling pin, crush cereal until very fine, making 1 1/3 cups crumbs. Place on large plate; set aside.
• In medium bowl, beat eggs, milk, and vanilla with wire whisk until well blended. Spread 2 tablespoons peanut butter on each of 6 slices of bread. Sprinkle each with about 2 tablespoons crushed granola bars.
• Spread 1 tablespoon marshmallow creme on remaining 6 slices of bread. Top peanut butter-spread bread with marshmallow-spread bread, marshmallow side down, making 6 sandwiches.
• Spray griddle or 12-inch skillet with cooking spray; heat to 350 degrees F. or over medium heat. Dip each side of each sandwich into egg mixture, then coat each side with cereal crumbs; place on hot griddle. Cook 2 to 4 minutes on each side or until golden brown. Serve warm; if desired, sere with maple or chocolate-flavored syrup.