Fruit and Nut Breakfast Bread

“This is really easy, I got the recipe from a Pillsbury Cook Book. Perfect for a Brunch. They say it serves 10...but...make it and see how many it serves at your house!!”
READY IN:
40mins
YIELD:
10 slices
UNITS:
Metric

Ingredients Nutrition

  • 311.84 g can French bread, loaf crusty
  • 236.59 ml dried apricot, chopped
  • 118.29 ml dates, chopped
  • 118.29 ml almonds, slivered
  • 118.29 ml powdered sugar
  • 4.92-9.85 ml milk

Directions

  1. Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle with apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal.
  2. Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool for 10 minutes.
  3. Meanwhile, in a small bowl, blend powdered sugar and enough milk for desired drizzling consistency (I added just a little splash of almond extract!) stir until smooth.
  4. Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.

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