Fruit Nut Breakfast Bread Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Original French Bread

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

Preparation

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.

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.

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

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