Baked French Swirl Toast

Prep: 15 minutes
Bake: 45 minutes
Chill: 1 hour

Serves: 8

This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a satisfying breakfast treat.

ingredients

1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
3/4 cup dried cranberries or Raisins
6 eggs
3 cups half-and-half or milk
2 tsp. vanilla extract
Cinnamon-sugar or Confectioners' sugar
Whipped butter
Pure maple syrup

directions

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.

Bake at 350°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.