Blueberry-Banana-Granola French Toast

blueberry-banana-granola french toast Breakfast
Blueberry-Banana-Granola French Toast
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 8

Crunchy granola bars add interest and texture to this tasty non-traditional French toast--enjoy it often!


  • 1 can (8 rolls) Pillsbury* Refrigerated Cinnamon Rolls with Icing
  • 8 Nature Valley* Oats & Honey Crunchy Granola Bars (4 pouches), crushed (1 1/2 cups)
  • 4 eggs
  • 3/4 cup (175 mL) skim milk
  • 1 can (300 mL) sweetened condensed milk (not evaporated)
  • 3 medium bananas, cut into 1-inch pieces
  • 1 1/2 cups (375 mL) frozen blueberries, thawed
  • 1 aerosol can whipped cream topping


  • 1
    Heat oven to 350ºF (325ºF for dark pan). Spray 13x9-inch pan or 12x2-inch round cake pan with butter-flavour or regular nonstick 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.

  • Tip: To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

No nutrition information available for this recipe

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