Baked French Swirl Toast
Recipe from
Pepperidge Farm
This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a satisfying breakfast treat.
Servings:
8
Prep Time:
15 mins
Total Time:
2 hrs
Ingredients
-
1 loaf(16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubessee savings
-
3/4 cupdried cranberries or raisinssee savings
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6eggssee savings
-
3 cupshalf-and-half or milksee savings
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2 tsp.vanilla extractsee savings
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Cinnamon-sugar or confectioners' sugarsee savings
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Whipped buttersee savings
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Pure maple syrupsee savings
Directions
1.
Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.
2.
Bake at 350 degrees F. for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
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