Source: Campbell's Recipes

Apple Cranberry Crunch
Here's a crunchy, quick and tasty breakfast idea that also makes a great snack.  It features dried apples and cranberries tossed with almonds and toasted cinnamon sugar bread cubes.
Serves: 24 servings (about 1/4 cup each)
Prep Time: 15 minutes
Cook Time: 15 minutes


1 tablespoon sugar
1 tablespoon vegetable oil
Generous dash ground cinnamon
8 slices Pepperidge Farm® Whole Grain Soft Honey Whole Wheat Bread, crusts removed and cut into cubes (about 3 cups)
1 cup coarsely chopped unblanched almond
1 cup dried apple, diced
1 cup dried cranberries

Heat the oven to 350°F.
Stir the sugar, oil and cinnamon in a large bowl.  Add the bread cubes and almonds and toss to coat.  Spread the bread mixture on a rimmed baking sheet.
Bake for 15 minutes or until the bread cubes are lightly browned, stirring occasionally.  Let the mixture cool completely on the baking sheet on a wire rack.
Place the bread mixture into a large bowl or resealable container.  Stir in the apples and cranberries.

Nutritional Values per Serving using Pepperidge Farm Whole Grain Soft Honey Whole Wheat Bread: Calories 89, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 82mg, Total Carbohydrate 14g, Dietary Fiber 2g, Protein 2g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 3%DV

Tip: You can substitute Pepperidge Farm® Whole Grain Cinnamon Swirl Bread for the Soft Honey Whole Wheat Bread.  Just omit the dash of ground cinnamon from the recipe.