BAKED GRANOLA FRENCH TOAST

Janice Wilson @ Wilson’s Creekside B&B, Alta, WY (Nadine’s High School Friend)

1 cup granola
6 slices of whole wheat bread

Egg mixture:

4 eggs
½ cup milk
Dash of salt
1 tsp. sugar
½ tsp. vanilla
Dash of nutmeg and/or cinnamon

Granola – Bulk works best because it doesn’t have clumps, and therefore creates a flat finished product. If you can’t locate bulk, roll clumpy granola in a freezer bag with a rolling pin to break into smaller pieces.

Beat together egg mixture. Dip bread in mixture then coat both sides in granola. Place on a lightly greased cookie sheet and bake at 350º for 10 minutes on each side.