Blueberry-Banana-Granola French Toast

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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