Granola Butter Stuffed Sourdough French Toast

Name: Granola Butter Stuffed Sourdough French Toast
Yield: 2
Cuisine: Oats

Crispy sourdough French toast stuffed with creamy granola butter for the ultimate indulgent breakfast treat.

Cooking Time 20 minutes

Skill Level Medium

Serves 2

Ingredients

For the granola butter

120g Mornflake Beta³ Oat Bran Granola Nuts & Seeds

2–4 tbsp neutral oil

Pinch of sea salt

For the French toast

4 thick slices sourdough bread

2 large eggs

100ml milk

1 tsp vanilla extract

½ tsp ground cinnamon

1 tbsp maple syrup

Pinch of sea salt

1 tbsp butter, for frying

To serve

Maple syrup

Icing sugar, optional

Fresh berries, optiona

Shop the ingredients

6 PACKS

Beta³ Oat Bran Granola Nuts & Seeds

6 x 500g pack

17 reviews

Add to cart £22.50

Method

Add the Mornflake Beta³ Oat Bran Granola Nuts & Seeds to a food processor or high-powered blender and blend until finely ground.
With the blender running, gradually add the neutral oil, starting with 2 tablespoons. Continue blending until you have a smooth, thick and spreadable granola butter, adding a little more oil as required. Blend in a pinch of sea salt.
Lay the sourdough slices on a chopping board. Spread a generous layer of granola butter over two slices, taking it almost to the edges.
Top each with another slice of sourdough and gently press together to create two sandwiches.
Using a sharp knife, slice the crusts from each sandwich to create neat squares or rectangles.
Add the eggs, milk, vanilla, cinnamon, maple syrup and a pinch of salt to a shallow dish and whisk until completely combined.
Place a large frying pan over a medium heat and melt the butter.
Dip each sourdough sandwich into the egg mixture, coating both sides and the edges. Let the bread absorb some of the custard, but avoid soaking it for too long.
Transfer to the hot pan and cook for approximately 2–3 minutes on each side, until deeply golden. Briefly cook the edges too, if needed, until the French toast is golden all over and warmed through to the centre.
Transfer to a board and leave to rest for around a minute before slicing diagonally through the middle.
Stack the pieces on a serving plate with the granola butter filling visible.
Finish with a generous drizzle of maple syrup, plus a light dusting of icing sugar and fresh berries if desired.

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