Best Deep Fried Granola French Toast Recipes

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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

DEEP FRIED FRENCH TOAST RECIPE



Deep Fried French Toast Recipe image

I call this Sunday Brunch Deep Fried French Toast because this is some impressive stuff. Thick-sliced, soft brioche or challah, possibly stuffed with goodness--or not, dipped in a thick, poofy batter and deep fried. It's big and impressive, but since the bread isn't completely soaked with custard it is much lighter than it looks. Perfect brunch fare. Enjoy with real maple syrup, jam or the peach-blueberry compote or sauce I made (recipe follows).Susie Friou used cup measures, so I do too. If you'd like to weigh the flour, it should come in at right around 3-3.25 oz.

Provided by Susie Friou (or whomever she got it from)

Categories     Breakfast

Time 13m

Number Of Ingredients 14

1 pint blueberries, fresh or frozen
1 pint sliced peaches, fresh or frozen
3-4 Tablespoons honey, or sweetener of choice
pinch salt
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
3/4 cup (about 3 oz) all-purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4-1/2 teaspoon salt (depending on how much salt you like in things)
1 cup buttermilk
1 egg
6-8 1 "-1 1/2" pieces soft, fresh, rich bread (such as challah, brioche, or even cinnamon rolls)
Oil for deep frying, about 1/2 gallon or so

Steps:

  • Whisk together the flour, baking powder, baking soda and salt.
  • Whisk together the buttermilk and egg.
  • Thoroughly whisk the buttermilk mixture into the flour mixture.
  • Allow the batter to sit for about 5 minutes. It will get very thick and poufy.
  • Bring the oil up to 350F in a large Dutch oven or other deep pot.
  • When the oil is just about at temperature, coat two pieces of bread with a thick coating of batter. Make sure to cover all sides.
  • Hold each battered piece of bread with tongs and shake over the bowl to remove any excess batter.
  • Carefully drop into the hot oil. Repeat with the second slice.
  • Fry about 1 to 1 1/2 minutes per side until deeply golden brown and crisp. Allow to drain on paper towels and store in the oven at 200F to keep warm.
  • Repeat battering and frying with the remaining pieces of bread.
  • Serve with your choice of real maple syrup, jam or peach-blueberry compote or sauce (recipe follows)
  • Place the berries and peaches in a heavy-bottomed saucepan. Add the sweetener, salt and lemon juice.
  • Heat over medium heat until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer for about 10 minutes.
  • Crush some of the blueberries against the side of the pan, but leave most whole.
  • Taste and adjust sweetener if necessary.
  • Cool slightly, and stir in the vanilla extract.
  • Refrigerate leftovers for up to a week
  • Puree the compote in batches in a blender or using an immersion blender. Press through a fine mesh strainer.

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 647 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BAKED FRENCH TOAST WITH MAPLE SYRUP AND GRANOLA



Baked French Toast With Maple Syrup and Granola image

This is a recipe that I developed while feeding a group for a Sunday brunch. It can be made the night before; it will pick up a more intense flavor.

Provided by Les Mosko

Categories     Breakfast and Brunch     Eggs

Time 9h

Yield 12

Number Of Ingredients 11

1 (1 pound) loaf challah bread, sliced 1/2-inch thick
4 eggs
1 quart half-and-half cream
½ cup orange juice
½ cup white sugar
½ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup granola cereal
½ cup maple syrup
½ cup unsalted butter, melted

Steps:

  • Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
  • Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
  • About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
  • Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 54.5 g, Cholesterol 131.3 mg, Fat 23.4 g, Fiber 1.9 g, Protein 9.8 g, SaturatedFat 12.2 g, Sodium 249.8 mg, Sugar 28.9 g

LORILYN'S DEEP FRIED STUFFED FRENCH TOAST



Lorilyn's Deep Fried Stuffed French Toast image

A light & fluffy coating on thick slices of Texas Toast, filled with a lightly sweetened cream cheese with a hint of almond flavoring. This is a recipe I created this morning. DH & I were watching the Food Network last night & saw mention of a restaurant that serves deep fried french toast but no recipe or hints on how it was made. It sounded interesting enough to play around with so I browsed my kitchen & made a few notes on what to try this morning. I had Texas Toast & some cream cheese on hand & it occurred to me that I could make a filling to stuff the extra thick slices of bread with. This is the final result. We loved it & I hope you enjoy it too! *Note - I used a deep fryer for this but you could easily do it in a deep sided pan on the stove or a deep sided griddle. We tried these with my blueberry/raspberry syrup from Recipe #22066, with lazyme's Recipe #330075, store-bought orange marmalade and maple syrup.

Provided by Tinkerbell

Categories     Breakfast

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 ounces cream cheese, softened
1/4 teaspoon almond extract
3 tablespoons powdered sugar
10 slices Texas toast thick bread (or other thick sliced bread)
1 cup all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
oil (for frying)
powdered sugar (optional, for garnish)

Steps:

  • In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
  • Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
  • Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
  • Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
  • Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
  • In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
  • Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
  • Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
  • Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
  • Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
  • Repeat with the rest of the slices.
  • Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.

Nutrition Facts : Calories 514.1, Fat 17.4, SaturatedFat 9, Cholesterol 145.5, Sodium 1087.2, Carbohydrate 72.3, Fiber 2.8, Sugar 9.5, Protein 16.3

DEEP FRIED FRENCH TOAST



Deep Fried French Toast image

Crispy coating outside, chewy inside.

Provided by xley5

Categories     Breakfast and Brunch     French Toast Recipes

Time 20m

Yield 4

Number Of Ingredients 7

6 eggs
5 ½ teaspoons white sugar
¼ teaspoon salt
2 cups milk
1 cup all-purpose flour
2 quarts vegetable oil for frying
8 thick slices (1-inch thick) French bread

Steps:

  • Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.

Nutrition Facts : Calories 895.4 calories, Carbohydrate 75.4 g, Cholesterol 288.8 mg, Fat 55.4 g, Fiber 2.5 g, Protein 24.9 g, SaturatedFat 9.8 g, Sodium 756 mg, Sugar 13.9 g

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

DEEP FRIED FRENCH TOAST



Deep Fried French Toast image

I haven't made this recipe in many years, but it is a great change for a special occasion,like Christmas morning. It is pretty rich, but it is really yummy!

Provided by Smile1968

Categories     Breakfast

Time 10m

Yield 5 serving(s)

Number Of Ingredients 9

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs, well beaten
10 slices bread
oil (for frying)
cinnamon (optional)
powdered sugar (optional)

Steps:

  • Mix dry ingredients first,then add Milk and Eggs.
  • Beat all ingredients well.
  • Cut Bread in half.
  • Dip Bread into batter and fry in 1/2 inch oil ultil light brown.
  • My personal preference is using Hawaian Bread in lieu of regular white Bread, really sweet, but has a great flavor, a very nice change from the same ol same ol. I also love to sprinkle cinnamon on the dipped Bread just before frying, my family loves cinnamon on our French Toast.
  • You could also sprinkle some Powdered sugar on top when ready to serve.

Nutrition Facts : Calories 284.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 81.2, Sodium 649.8, Carbohydrate 47.1, Fiber 1.9, Sugar 2.3, Protein 10.5

BUTTERMILK FRENCH TOAST



Buttermilk French Toast image

A combination of flavors that will leave you taste buds begging for more. A nice twist to french toast.

Provided by Upsidedown Again

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

12 eggs
1 1/2 cups buttermilk
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 loaf bread

Steps:

  • Beat eggs.
  • Beat in buttermilk, almond extract and seasonings.
  • Dip bread in batter, turning to coat both sides, and cook on a lightly oiled skillet until both sides are golden.
  • Delicious topped with apple sauce, powdered sugar or syrup.

MULTI GRAIN GRANOLA FRENCH TOAST



Multi Grain Granola French Toast image

Don't leave home on a growling tummy. Instead, fill up on a serving of french toast topped with a delicious yogurt sauce. I found this recipe in Schwan's magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup egg substitute
1/2 cup low fat milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1 loaf schwan's multi grain bread, cut into 1/2-inch slices
1 1/2 cups schwan's frozen whole blueberries, thawed
6 ounces low fat plain yogurt
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Beat together egg substitute, milk, sugar, vanilla and cinnamon.
  • Place the slices of bread into a lightly oiled 9"x9" glass baking sheet and pour half of the egg mixture over bread. Turn each slice and top with remaining egg mixture. Sprinkle with granola and bake for 20-25 minutes.
  • Mix yogurt sauce ingredients. Top french toast with yogurt sauce and thawed blueberries.

Nutrition Facts : Calories 162.4, Fat 4.9, SaturatedFat 2.1, Cholesterol 10.9, Sodium 148, Carbohydrate 19.6, Fiber 1.5, Sugar 15.5, Protein 10.6

CHERRY-GRANOLA FRENCH TOAST STICKS



Cherry-Granola French Toast Sticks image

The warm aroma of cinnamon and brown sugar helps Terri McKitrick wake her family in Delafield, Wisconsin. Convenient toast sticks topped with granola, banana and whipped cream carry them through busy autumn days.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup heavy whipping cream
3 tablespoons brown sugar
2 tablespoons butter
1 tablespoon dried cherries
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 package (12.7 ounces) frozen French toast sticks
1 medium banana, sliced
1/4 cup granola without raisins

Steps:

  • For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. , Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.

Nutrition Facts :

SOUTHERN FRIED FRENCH TOAST



Southern Fried French Toast image

My mom used to make fried french toast on special occasions, it was a family favorite. It has a nice crispy coating on the outside. I like a good loaf of thick cut French bread for this.

Provided by Miss Erin C.

Categories     Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 cup flour
1 teaspoon baking powder
4 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
8 slices French bread
oil, to fry

Steps:

  • Mix the flour and the baking powder together.
  • Add the eggs and mix until it a smooth paste.
  • Add milk gradually until it reaches the consistency of pancake batter.
  • Add vanilla and cinnamon.
  • Heat a frying pan with 1/2" of oil over medium heat.
  • Dip pieces of bread into the batter.
  • Gently place the bread into the oil, fry until golden on each side.
  • Drain on paper towels and sprinkle with powdered sugar.
  • Serve with warm syrup and butter.
  • I use Ming Tsai's 8-Spice Powder instead of cinnamon, it's got cinnamon, allspice, anise, cardamom, ginger, fennel, clove and cumin in it.
  • I got mine at Target, it adds a very exotic flavor.

Nutrition Facts : Calories 1122.9, Fat 20.5, SaturatedFat 6.2, Cholesterol 431.5, Sodium 1912, Carbohydrate 185.2, Fiber 9.5, Sugar 1.8, Protein 43.6

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