When you taste this crunchy granola baked French toast, you’ll know you’re tasting something heavenly! It resets the bar for French toast!
Crunchy French Toast
Textures are so important with foods. And, creating a crunchy French toast takes it to the next level of deliciousness.
For this recipe, be sure you have your Dead Sea Granola made! Hey, it’s simple and so worth it!
Oatmeal Crusted French Toast
This oatmeal crusted French toast is made with my Dead Sea Granola.
Of course, you could use store bought granola (*sigh*), but you’ll not get the intensity of the aromatic spice flavors that you will if you make a batch of my Dead Sea Granola. And, just think, you’ll have it for so many other things. Cereal, Toppings. Snacks. Peanut butter sprinkling. And, more!
It’s been made by so so so many folks. And, everyone loves. I do think it’s the combination of spices!
Granola Crusted French Toast
You’ll need to put the granola in the food processor and give it a few pulses.
This will help in adhering the granola to the battered bread.
Oatmeal French Toast Sticks
And, if you want to make French toast sticks, then that’ perfect, too.
They make wonderful snacks that even little hands can use to hold.
All you need to do is slice thick cut bread into sticks, batter then sprinkle on all sides with the granola. Put on the parchment paper covered cookie sheet and bake. That’s about it.
Best French Toast Recipe
Honestly, this is the best French toast recipe. Not only because of the granola coating. But, you’re going to be baking it!
No need to stand over a hot skillet and make the French toast. Let’s bake it!
Easy French Toast Bake
Baking your French toast ensures evenness of cooking. It’s less messy. And, it all comes out at the same time.
These are big winning points when you’re cooking for a crowd for brunch or breakfast.
And, I have more great tips on sheet pan brunch and breakfast tips, right here!
Easy Way to Make French Toast
Sure making French toast the easy way in the oven is much preferred.
But, have you tried ‘frying’ your bacon in the oven. Now, don’t think about major splatters and splashes. It ‘fries’ really evenly.
Baked French Toast Recipe
While you can use dairy milk in this recipe, I’m making it with unsweetened coconut milk. You could also use almond milk. So, if you’re lactose intolerant, you’re in business. If you prefer cow’s milk, then it certainly works.
Livestrong.com has a great article on the comparison of coconut milk and cow’s milk. So jump over and educate yourself! A downside for coconut milk is that it doesn’t provide the amount of Vitamin D that cow’s milk does. But, coconut milk shines with minerals for our health:
“Both coconut milk and dairy milk are nutritious in their mineral content. Milk is superior in its potassium, phosphorus and selenium content. Coconut milk supplies four times more toward the DV of magnesium compared to milk. Coconut milk also boasts a notable difference in its manganese content — 75 percent DV — as compared to milk, which has none. Coconut milk supplies 41 percent DV per cup for iron; milk has none. Coconut milk also provides over eight times the DV for copper than milk does. The sodium content in milk delivers 4 percent recommended daily value; coconut milk supplies 1 percent.”
Best Recipes French Toast
This is definitely one of THE best recipes for French Toast ever. You have a delicious baked almost egg custard like bread that’s topped with a crunchy warmly spiced granola. Then on top of that, the toppings! I mean it’s breakfast or brunch dessert!
Best Baked French Toast
Sure hope you try this recipe. And, maybe you’ll agree that it’s really the best baked French toast you’ve tasted!
- Preheat oven to 375
- 8-10 slices of thick cut bread, can use baguette, brioche, etc.
- 4 eggs, pasture raised
- 1 ½ cups milk, whole preferred, can use coconut milk or milk alternative
- 2 tsp. vanilla
- 2 cups Dead Sea Granola, pulsed in food processor to make into a finer mixture
- Greek Yogurt, plain
- Fresh Fruit
- Maple Syrup
- Freshly grated nutmeg
Line cookie sheets with parchment paper. You may need two.
Put the eggs, milk and vanilla in a large pie plate pan. Whisk together well.
Soak the bread well on both sides. Remove and place on cookie sheet leaving about 2-3” between each slice.
Repeat until all bread is prepared. Drizzle any (and maybe all) remaining egg/milk mixture on the bread.
Take the fine granola mixture and top (generously) each piece of bread. Spread out evenly over the soaked bread. Gently pat in with the palm of your clean hand.
Bake in a preheated 375 oven for about 18-20 minutes or until the bread egg mixture is baked.
Remove and serve immediately with your favorite toppings.
I have made this French toast coating both the bottom and tops of the soaked bread. It's a tad bit more tedious. My strategy is to put a mounds of the granola (spaced out for each bread slice) on the cookie sheet. Then gently spread out the mound a little. Lay the soaked bread on top and gently press into the bread to adhere the granola. Then put the granola on the top side, too. A tad bit more effort and work. But, certainly delicious!
Baguette, Italian, French or sour dough bread (homemade or from bakery/deli) should be sliced about 1 ½” thick. It may need to soak longer to absorb the egg/milk mixture.
Day old bread can be used, but it may need to soak longer.
Regular or thin sliced bread is not recommended.
Thick cut brioche bread is perfect for this recipe.
It’s important to warm your honey or syrup. Ohhhh, it’s so much better. Tiny extra touches like this are just over the top!
Serve with lots of fresh or previously frozen fruits. Choose what’s in season. Get creative with fruits, too. Try kiwi, star fruit and other less common types.