Guy Fieri makes a mean Cap'n Crunch French Toast, but I lean toward Granola Crunch French Toast. It's not as tooth achingly sweet as the Cap'n Crunch version. But I like my sweets on the not-so-sweet side.
Got the recipe when I was a food editor at Better Homes and Gardens magazine for a story about the food at Timberline Lodge in Oregon. Chef Leif Benson, who oversees the restaurants at the lodge, shared the crunchy French toast recipe from the menu.
Slices of of baguette get dipped into an egg mixture laced with cinnamon, vanilla, and orange peel. The top side is covered in granola and cooked til toasty-crispy-warm. Drizzle it all with a Cinnamon-Yogurt sauce. Add a cup of hot chocolate and enjoy the view of Mt. Hood from the picture window in your mind.
Here's Chef Benson's Granola French Toast recipe that appeared in Better Homes and Gardens magazine several years ago.
Granola French Toast Recipe
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