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.



by 4  people


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Servings: 8
Prep Time: 15 mins
Total Time: 2 hrs
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Ingredients
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    1  16  ounce 
    Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
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    3/4  cup 
    dried cranberries or raisins
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    6   
    eggs
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    3   cups 
    half-and-half or milk
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    2   teaspoons 
    vanilla extract
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    Cinnamon-sugar or confectioners' sugar
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    Whipped butter
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    Pure maple syrup

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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