Go Back Email Link
–+ servings
This is an up close image of three slices of granola crusted french toast.

Granola-crusted French Toast w/ Warm Blueberry Compote

David
Perfect for a lazy weekend brunch or any morning when you want to start your day off on the right foot, this Walnut and Granola Crusted French Toast with Blueberry Compote is sure to become a breakfast favorite.
5
Print Recipe Pin Recipe Yum Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American, French, French-Canadian
Servings 6 Slices
Calories 289 kcal

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowls
  • Large Saute Pan or Skillet
  • Food Processor or Blender optional

Ingredients
 
 

  • 1 Cup Whole Milk 244g
  • 3 Large Eggs 150g
  • 2 Tsp Cinnamon 4g
  • 1 Tsp Maple or Vanilla Extract 4g
  • ½ Cup Granola 61g
  • ½ Cup Walnuts 58g
  • 2 Graham Crackers 28g
  • 6 Slices Brioche Bread 168g

Blueberry Compote

  • 1 Cup Frozen Blueberries 140g
  • ¼ Cup Granulated Sugar 50g
  • 1-2 Tbsp Lemon Juice 15-30g
  • ½ Tbsp Corn Starch 4g
  • 1 Tbsp Water 15g

Instructions
 

Blueberry Compote

  • Add blueberries, sugar, and lemon juice to a small saucepan over medium heat, and stir to combine.
  • Continue stirring occasionally. The mixture will begin to simmer for a bit, and as it warms up--it will begin to rapidly bubble. For me, this was about at the 9-minute mark. Dissolve the cornstarch into the water, and pour into the mixture. Cook for 1-2 more minutes until thickened, and pour into a heat-safe container to set as you move on to the french toast.

French Toast

  • Whisk the milk, eggs, cinnamon, and extract in a medium mixing bowl until thoroughly combined.
  • In a blender, food processor, or a sealed plastic bag -- blend/smash up the granola, walnuts, and graham crackers until crumbly/mealy and combined. Spread the mixture on a plate.
  • Place a nonstick saute pan or skillet over medium-low heat until heated. Melt a Tbsp of butter, if needed, to prevent sticking.
  • Working with one slice of brioche at a time, dip each side into the egg mixture no longer than 2 seconds. Then dip each side into the granola mixture, pressing to cover each completely. Lay the slice into the hot pan, and repeat the process with the next piece if there is room for more (do not crowd). Cook each slice for 2 minutes on the first side, flip it over, and cook for 1-2 additional minutes until both sides are golden brown. Please do not press the slices down with a spatula--it isn't necessary to cook through. Serve with blueberry compote on top o

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size. 

Nutrition

Serving: 1 SliceCalories: 289kcalCarbohydrates: 37gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 75mgSodium: 241mgPotassium: 222mgFiber: 3gSugar: 16gVitamin A: 504IUVitamin C: 4mgCalcium: 112mgIron: 2mg
Keyword Brioche, French Toast, granola, Quick, Walnut Crumble
Tried this recipe? Show me on Instagram!Mention @mainely_flour or use #mainelyflour.