Blueberry-Banana-Granola French Toast 
Prep Time 10 min. Cook Time - Serves 8 1. Ingredients 1 (12.4 ounce) can Pillsbury(R) refrigerated cinnamon rolls with icing - 8 Nature Valley(R) banana nut crunchy granola bars, crushed
- 4 eggs
- 3/4 cup fat-free (skim) milk
- 1 (14 ounce) can fat-free sweetened condensed milk (not evaporated)
- 3 medium bananas, cut into 1-inch pieces
- 1 (10 ounce) bag Cascadian Farm(R) organic frozen blueberries, thawed
- 1 (7 ounce) can fat-free whipped cream topping
Nutrition Info Per Serving - Calories: 426 kcal
- Carbohydrates: 74 g
- Dietary Fiber: 3 g
- Fat: 9 g
- Protein: 11 g
- Sugars: 56 g
About: Nutrition Info  2. Cooking Directions - Heat oven to 350 degrees F (325 degrees F for dark pan). Spray 13x9-inch pan or 12x2-inch round cake pan with butter-flavor or regular 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.
- 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.
- 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.
- 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.
Yield: 8 servings Recipe Provided By: Pillsbury Bake-Off® See more from
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