Golden Breakfast Bruschetta

(109)
  21 reviews
  • 25 min prep time
  • 1 hr 25 min total time
  • 9 ingredients
  • 22 servings

Ingredients

1
cup flaked coconut
1
egg
1
tablespoon milk
1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1/2
cup sweet orange marmalade
1/8
teaspoon finely chopped fresh gingerroot or dash ground ginger
1/2
cup diced fresh pear or 1/2 cup diced canned pears
1/2
cup plus 2 tablespoons reduced-fat whipped cream cheese (4 oz)
1
small banana, sliced

Directions

  1. 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper.
  2. 2 Spread coconut in shallow pan large enough to hold French loaf; set aside. In small bowl, beat egg and milk with wire whisk or fork until blended; pour into another shallow pan large enough to hold French loaf. Roll loaf of dough in egg mixture until thoroughly coated, then roll in coconut; press coconut into loaf. Place loaf on cookie sheet.
  3. 3 Bake 26 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. 4 In small bowl, mix marmalade and gingerroot; stir in pear. Set aside.
  5. 5 Set oven control to broil. On cutting board, cut loaf with serrated knife into about 22 (1/2-inch) diagonal slices. Place slices, cut sides up, on cookie sheet. Broil with tops 6 inches from heat 45 to 60 seconds on each side or until light golden brown, being careful not to let coconut burn.
  6. 6 Spread 1 rounded teaspoon cream cheese on each slice. Spread 1 rounded teaspoon marmalade mixture on cream cheese. Garnish with banana slice and any coconut remaining on cookie sheet.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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