Crunchy granola bars add interest and texture to this tasty non-traditional French toast--enjoy it often!
Bake-Off® Contest 42, 2006
Carolyn Roberts
Los Angeles, California
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1
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can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
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8
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Nature Valley™ banana nut crunchy granola bars (4 pouches from 8.9-oz box), crushed (1 1/2 cups)*
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4
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eggs
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3/4
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cup fat-free (skim) milk
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1
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can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk (not evaporated)
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3
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medium bananas, cut into 1-inch pieces
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1
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bag (10 oz) Cascadian Farm® organic frozen blueberries, thawed
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1
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aerosol can (7 oz) fat-free whipped cream topping
Steps
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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.
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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.
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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.
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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
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 11g
- 18%
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- Saturated Fat
- 3g
- 15%
- Trans Fat
- 2g
- Cholesterol
- 110mg
- 37%
- Sodium
- 510mg
- 21%
- Total Carbohydrate
- 87g
- 29%
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- Dietary Fiber
- 3g
- 12%
- Sugars
- 60g
- Protein
- 13g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 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 Choice
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.
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