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  1. jules gardner says:

    Do you flip over the slices mid way during baking?

    Sounds DE ~ LISH!

    Jules(mom of 4 boys!)

    1. Hey Jules!! 🙂 I usually do just open the oven and do a little stir around at some point! Hope you love it! 😉

  2. So there is a restaurant here in Mac called Wildwood. It’s signature breakfast item is a thick cut (I’m talking 1.5-2 inches) piece of granola crusted French toast. It is to die for.

    1. Yum!!!I’m gonna make sure to go there next time I’m in town. Which hopefully will in the next year! 😉 XO

  3. I made this tonight for my dad. Wow! Thanks for the recipe! I will never ever go back to the traditional way again! I put coconut on mine and I loved it! Thanks again. 🙂

  4. Num–makes me hungry! Haven’t made that for a long time. I’ll have to try it on gluten-free bread and see if it makes it taste any better!

    1. Yes, I was thinking about that mom. Wondering if we could tweak it and make it good. Worth a try! 🙂

  5. Okay, that looks much better than the sometimes soggy traditional way I grew up making it. I love the crunchy coating (and the fresh fruit). I wish I lived on your street so I could barter baked goods for fresh fruit from your yard. 🙂

    1. Oh that is MY kinda bartering! I’ll start my list of requested baked goods now!
      Can’t wait tip you at least come visit!
      And yes, that crunch adds a whole new dimension to soggy french toast. Hope you enjoy!