Fruit-Nut Breakfast Bread


  • 1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
  • 1 cup dried apricots, chopped
  • 1/2 cup chopped dates 
  • 1/2 cup slivered almonds
  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons milk


1 _ Heat oven to 350°F. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle 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 10 minutes.

3 _ Meanwhile, in small bowl, stir powdered sugar and enough milk until smooth and thin enough to drizzle.

4 _ Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.