Granola Peanut Butter French Toast Recipes

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DEEP FRIED GRANOLA FRENCH TOAST



Deep Fried Granola French Toast image

Make and share this Deep Fried Granola French Toast recipe from Food.com.

Provided by Joseph M.

Categories     Breakfast

Time 40m

Yield 20 Pieces, 10 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon table salt
1 1/2 teaspoons baking powder
1 cup unsweetened vanilla almond milk or 1 cup milk, of choice
1/2 cup egg substitute or 2 large eggs
1/2 teaspoon vanilla extract
10 slices Texas toast thick bread or 10 slices thick sliced bread
1 1/4 cups low-fat granola
coconut oil (for frying, refined) or frying oil, of choice
powdered sugar (optional, for garnish)
syrup (optional)

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.

Nutrition Facts : Calories 132.5, Fat 1.1, SaturatedFat 0.2, Sodium 464.5, Carbohydrate 25.3, Fiber 1.1, Sugar 1.6, Protein 4.8

PEANUT BUTTER-STUFFED GRANOLA FRENCH TOAST



Peanut Butter-Stuffed Granola French Toast image

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

Provided by Gerry Speirs

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

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:

  • Heat oven to 350°F.
  • In food processor, grind granola about 30 seconds or only until large lumps are gone. Pour onto plate.
  • Place 4 slices of bread on work surface. Spread each with 1 tablespoon peanut butter. Top each with remaining slice of bread.
  • In small bowl, beat eggs, cream and sugar with whisk until well combined. Pour into shallow dish such as a 13x9-inch baking dish.
  • Heat 10- or 12-inch nonstick skillet over medium heat. Add 2 tablespoons of the butter; heat until melted. Reduce heat to low.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER FRENCH TOAST



Peanut Butter French Toast image

If you love French toast and you love peanut butter, why not combine them into one easy, delish recipe? Top with sliced strawberries or bananas.

Provided by Jessica MacArthur

Categories     Breakfast and Brunch     French Toast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

½ cup milk
3 eggs
¼ cup peanut butter
2 tablespoons white sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
4 slices bread

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.

Nutrition Facts : Calories 572.8 calories, Carbohydrate 47.9 g, Cholesterol 283.9 mg, Fat 33.4 g, Fiber 3.3 g, Protein 23.4 g, SaturatedFat 7.9 g, Sodium 618.7 mg, Sugar 21.2 g

PEANUT BUTTER FRENCH TOAST



Peanut Butter French Toast image

My kids loved this when they were little. It was an all time favorite. Easy too! The amounts are guess work,but its so easy you'll have no problem. The peanut butter gets all melty and forms a delicious 'syrup' inside. Yummy!

Provided by Lou6566

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices bread
1 tablespoon peanut butter
1 egg, beaten
1 tablespoon butter
syrup (optional)
confectioners' sugar (optional)

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.

Nutrition Facts : Calories 402.4, Fat 26.2, SaturatedFat 10.8, Cholesterol 242, Sodium 565.7, Carbohydrate 28.8, Fiber 2.2, Sugar 4, Protein 14.2

CRUNCHY GRANOLA FRENCH TOAST



Crunchy Granola French Toast image

French toast gets an extra dose of crunch when coated with granola.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 8

Number Of Ingredients 8

4 eggs
1/2 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
3 cups Nature Valley™ oats 'n honey protein granola
3 to 4 tablespoons vegetable oil
8 slices whole wheat bread
1 cup real maple or maple-flavored syrup

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.

Nutrition Facts : Calories 450, Carbohydrate 69 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 34 g, TransFat 0 g

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