French Toast Casserole

Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish.

Recipe from Pepperidge Farm
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  • 1 16 ounce loaf Pepperidge Farm® Cinnamon Swirl Bread , cut into cubes (about 8 cups)
  • 6 eggs
  • 3 cups milk
  • 2 teaspoons vanilla extract
  • Confectioners' sugar
  • Maple-flavored syrup (optional)
Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight.
Heat the oven to 350 degrees F. Uncover the baking dish.
Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired.
This recipe will work with any of the Pepperidge Farm® Swirl Breads (Cinnamon, Raisin Cinnamon or Brown Sugar Cinnamon)
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