Golden Breakfast Bruschetta


  • 1 cup flaked coconut
  • 1 egg
  • 1 tablespoon milk
  • 1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
  • 1/2 cup sweet orange marmalade
  • 1/8 teaspoon finely chopped fresh gingerroot or dash ground ginger
  • 1/2 cup diced fresh pear or 1/2 cup diced canned pears
  • 1/2 cup plus 2 tablespoons reduced-fat whipped cream cheese (4 oz)
  • 1 small banana, sliced


1 _ Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper.

2 _ Spread coconut in shallow pan large enough to hold French loaf; set aside. In small bowl, beat egg and milk with wire whisk or fork until blended; pour into another shallow pan large enough to hold French loaf. Roll loaf of dough in egg mixture until thoroughly coated, then roll in coconut; press coconut into loaf. Place loaf on cookie sheet.

3 _ Bake 26 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4 _ In small bowl, mix marmalade and gingerroot; stir in pear. Set aside.

5 _ Set oven control to broil. On cutting board, cut loaf with serrated knife into about 22 (1/2-inch) diagonal slices. Place slices, cut sides up, on cookie sheet. Broil with tops 6 inches from heat 45 to 60 seconds on each side or until light golden brown, being careful not to let coconut burn.

6 _ Spread 1 rounded teaspoon cream cheese on each slice. Spread 1 rounded teaspoon marmalade mixture on cream cheese. Garnish with banana slice and any coconut remaining on cookie sheet.