12 oz Bob’s Red mill honey oat granola (you cab use any granola that you like)
12 oz corn flakes or special k cereal
1 tsp cinnamon
½ C light brown sugar
1 tsp sea salt

Pulse in a food processor until small crumble forms. You don’t want it to be too fine, you still want to be able to see oats.

Reserve 1 cup of the crumble for other dishes, I will be using it for my banana crepe dessert.

1 loaf of challah bread, cut into 1/2 inch slices (The bread can be cut into triangles, if the pieces are too large)

Break 6 whole eggs into a large bowl.
Wisk eggs together with 4 cups of half and half or heavy cream, 1 tsp cinnamon and a pinch of salt.

Starting on high heat, melt 1 stick of salted butter in a cast iron pan.

Dip bread into egg mixture and then dip into the crumble. Don’t leave the bread in the egg mixture for more than a few seconds on each side, because the bread will get too soft and tear.

Place the french toast in the pan. Be careful not to burn outer crust/granola, cook either side on high to sear and create a crust on either side, then reduce the heat to medium-low.

When cooked through and browned on either side, remove from pan and place on a paper towel or brown paper to remove excess butter.

Add butter as needed for additional batches of french toast as needed.

This french toast can be made a few hours in advance and be kept warm on a pan in the oven on low heat prior to serving.

For serving a larger group, you can have multiple pans going to cook the french toast quicker, rather than doing many batches in the same pan.

I am all about speedy cooking and efficiency. I want things to go smoothly and this tip will help. This keeps things moving, so you aren’t waiting for things to brown.

Serve the french toast with powdered sugar and berries.

Tip: If you don’t have a sifter, you can use a slotted spoon to dust the french toast with powdered sugar.