Start with convenient Pillsbury® refrigerated crusty French loaf for these sweet, toasty breakfast slices topped with cream cheese, spiced marmalade, banana and coconut.
Bake-Off® Contest 44, 2010
Christine Wilson
Sellersville, Pennsylvania
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1
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cup flaked coconut
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1
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egg
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1
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tablespoon milk
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1
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can (11 oz) Pillsbury™ refrigerated crusty French loaf
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1/2
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cup sweet orange marmalade
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1/8
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teaspoon finely chopped fresh gingerroot or dash ground ginger
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1/2
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cup diced fresh pear or 1/2 cup diced canned pears
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1/2
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cup plus 2 tablespoons reduced-fat whipped cream cheese (4 oz)
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1
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small banana, sliced
Steps
-
1
Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper.
-
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.
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3
Bake 26 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
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4
In small bowl, mix marmalade and gingerroot; stir in pear. Set aside.
-
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
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.
-
1
Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper.
-
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
Bake 26 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
-
4
In small bowl, mix marmalade and gingerroot; stir in pear. Set aside.
-
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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bruschetta
- Calories
- 90
- Calories from Fat
- 25
% Daily Value
- Total Fat
- 3g
- 4%
-
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 120mg
- 5%
- Total Carbohydrate
- 15g
- 5%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 2g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 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; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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