Make berry syrup. In a small saucepan, combine maple syrup and all of the berries. Simmer over medium heat, then remove pan from heat and keep sauce warm.
Using a food processor, grind homemade granola into coarse crumbs.
In a large casserole dish, whisk eggs, milk and vanilla extract. The original recipe doesn't call for vanilla, but I always use vanilla for our french toast and didn't want to stray from habit. Soak the challah bread for 5 minutes, turning over the bread once.
Transfer soaked challah bread to the dish with granola and coat both sides. I recommend pouring the granola into the dish a little bit at a time because I made the mistake of pouring all of it into the dish, and as the rest of the granola gets wet, it doesn't stick as well to the french toast. Repeat with the remaining bread.
In a large skillet, melt butter over medium heat. Working in batches, cook french toast, about 3 - 4 minutes on each side, until golden brown. Serve the granola french toast warm with the very berry maple syrup.
Notes
French toast recipe adapted from Parent's Magazine.
Use homemade granola for best results. Recipe available on "Recipe" page of BebeLoveOkazu.com
Challah bread may be substituted for Hawaiian King's Bread, or thick sliced Japanese "Shokupan".
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/06/26/granola-french-toast-berry-maple-syrup/