1
bag (10 oz) Cascadian Farm® organic frozen blueberries, thawed
1
aerosol can (7 oz) fat-free whipped cream topping
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Steps
1
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan or 12x2-inch round cake pan with butter flavor or regular 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.
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*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
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