Granola French Toast (Rachael Ray)

Ingredients

• 1/2 cup seedless raspberry jam
• 1 cup fresh raspberry or frozen raspberries
• 3 cups granola cereal
• 4 large eggs
• 2 cups milk
• 8 thick slices challah
• 5 tablespoons unsalted butter

Directions

1. 1

   In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the rasberries and remove from the heat.

2. 2

   Using a food processor, grind the granola into fine crumbs; transfer to a wide shallow bowl. In a medium bowl, heat the eggs and milk. Add the bread and soak until saturated. In batches, transfer the bread to the granola crumbs, heavily coating each slice.

3. 3

   In a large, heavy skillet, melt 2 1/2 Tbsp butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side. Repeat with the remaining butter and bread slices. Serve warm with the raspberry sauce.