Granola French Toast (Rachael Ray)

• 12 cup seedless raspberry jam
• 1 cup fresh raspberries or 1 cup frozen raspberries
• 3 cups granola cereal
• 4 large eggs
• 2 cups milk
• 8 thick slices challah
• 5 tablespoons unsalted butter

1. In a small saucepan, heat the jam and 1/4 cup water over medium heat.
2. Stir in the rasberries and remove from the heat.
3. Using a food processor, grind the granola into fine crumbs; transfer to a wide shallow bowl.
4. In a medium bowl, heat the eggs and milk.
5. Add the bread and soak until saturated.
6. In batches, transfer the bread to the granola crumbs, heavily coating each slice.
7. In a large, heavy skillet, melt 2 1/2 Tbsp butter over medium heat.
8. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side.
9. Repeat with the remaining butter and bread slices.
10. Serve warm with the raspberry sauce.

seedless raspberry jam, fresh raspberries, granola cereal, eggs, milk, challah, unsalted butter

Taken from www.food.com/recipe/granola-french-toast-rachael-ray-387171 (may not work)