Granola French Toast Susan Lily Ott   From Every Day with Rachael Ray February 2008 4 SERVINGS Prep Time: 15 min Cook Time: 25 min 1/2 cup seedless raspberry jam 1 cup fresh or frozen raspberries 3 cups granola 4 large eggs 2 cups milk Eight 1-inch-thick slices challah bread 5 tablespoons unsalted butter 1. In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the raspberries and remove from the heat. 2. Using a food processor, grind the granola into fine crumbs; transfer to a wide, shallow bowl. In a medium bowl, beat 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. In a large, heavy skillet, melt 2 1/2 tablespoons 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.

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