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CINNAMON GRANOLA STUFFED FRENCH TOAST serves 4
TOAST
8 slices think bread – your choice

• Preheat oven to 350°.
• Toast bread in oven until golden.

FILLING
3 tablespoons brown sugar
4 ounces cream cheese, softened
3/4 teaspoon cinnamon
1 teaspoon powdered vanilla
1 teaspoon grated lemon peel

• Mix together all the ingredients until smooth.
  

DRY COATING
3 cups granola, crushed
3 tablespoons brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon powdered vanilla
1 teaspoon orange zest

• Place all ingredients in a large ziploc bag.  Using a rolling pin, gently crush the cereal to a coarse bread crumb consistency and then mix all together in a shallow dish for dredging.

WET COATING
3 eggs, lightly beaten
1 tablespoon heavy cream

• Whisk eggs and cream together. Pour into shallow dish for dredging.

SYRUP
1/4 teaspoon grated orange zest
1/4 cup PURE maple syrup

• Whisk zest and syrup together in a small saucepan.
• Heat under low flame.

ASSEMBLY
2 tablespoons butter

• In a large skillet melt 2 tablespoons of butter.
• Spread an even layer of the cream cheese filling over 4 of the toasts.
• Put tops on each piece making 4 sandwiches.
• Coat each sandwich in the egg mixture until well coated and then dredge through the cereal coating.
• Place in pan and cook until golden on each side.
• Serve immediately with warm syrup.