- 1 (12.4 ounce) can Pillsbury® refrigerated cinnamon rolls with icing
- 8 Nature Valley® 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® organic frozen blueberries, thawed
- 1 (7 ounce) can fat-free whipped cream topping
- Heat oven to 350 degrees F (325 degrees F for dark pan). Spray 13×9-inch pan or 12×2-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.