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Bake-Off® Contest 42, 2006
Los Angeles, California

Blueberry-Banana-Granola French Toast

Crunchy granola bars add interest and texture to this tasty non-traditional French toast--enjoy it often!

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  • prep time 10 min
  • total time 1 hr 10 min
  • ingredients 8
  • servings 8
 

Ingredients

1
can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
8
Nature Valley® banana nut crunchy granola bars (4 pouches from 8.9-oz box), crushed (1 1/2 cups)*
4
eggs
3/4
cup fat-free (skim) milk
1
can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk (not evaporated)
3
medium bananas, cut into 1-inch pieces
1
bag (10 oz) Cascadian Farm® organic frozen blueberries, thawed
1
aerosol can (7 oz) fat-free whipped cream topping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan or 12x2-inch round cake pan with CRISCO® Butter Flavor or Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; arrange evenly in pan. Sprinkle 3/4 cup of the crushed granola bars evenly over dough pieces.
  • 2 In large food processor or 5-cup blender, place eggs, milk and condensed milk; cover and process 1 minute. Add bananas; cover and process 1 minute. Pour egg mixture over dough in pan. Sprinkle with remaining 3/4 cup crushed granola bars.
  • 3 Bake 35 to 45 minutes or until golden brown and set in center. Spoon and spread reserved icing over warm rolls. Cool 15 minutes before serving.
  • 4 To serve, spoon baked French toast into shallow bowls or cut into 8 servings. Top each serving with 3 tablespoons blueberries; garnish with 2 tablespoons whipped cream topping.
  • 1 Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan or 12x2-inch round cake pan with CRISCO® Butter Flavor or Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; arrange evenly in pan. Sprinkle 3/4 cup of the crushed granola bars evenly over dough pieces.
  • 2 In large food processor or 5-cup blender, place eggs, milk and condensed milk; cover and process 1 minute. Add bananas; cover and process 1 minute. Pour egg mixture over dough in pan. Sprinkle with remaining 3/4 cup crushed granola bars.
  • 3 Bake 35 to 45 minutes or until golden brown and set in center. Spoon and spread reserved icing over warm rolls. Cool 15 minutes before serving.
  • 4 To serve, spoon baked French toast into shallow bowls or cut into 8 servings. Top each serving with 3 tablespoons blueberries; garnish with 2 tablespoons whipped cream topping.

EXPERT TIPS

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Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
2g
2%
),
Cholesterol
110mg
110%;
Sodium
510mg
510%;
Total Carbohydrate
87g
87%
(Dietary Fiber
3g
3%
  Sugars
60g
60%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
20%;
Iron
10%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Cascadian Farm is a registered trademark of Small Planet Foods, Inc., used with permission. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Smucker's, Smucker's Toppings, Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license.