Fruit-Nut Breakfast Bread

Serve your brunch guests a warm, fruity bread. It's easy! Just roll dried fruit into refrigerated bread dough.

  • prep time 10 min
  • total time 50 min
  • ingredients 6
  • servings 10

Ingredients

1
can (11 oz) Pillsbury® refrigerated crusty French loaf
1
cup dried apricots, chopped
1/2
cup chopped dates
1/2
cup slivered almonds
1/2
cup powdered sugar
1
to 2 teaspoons milk
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal.
  • 2 Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool 10 minutes.
  • 3 Meanwhile, in small bowl, stir powdered sugar and enough milk until smooth and thin enough to drizzle.
  • 4 Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Slice
    Calories
    200
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    3g
    3%
      Sugars
    21g
    21%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    8%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 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:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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