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French Toast Casserole
Prep: 10 minutes
Bake: 50 minutes
Chill: 1 hour
Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish.
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes (about 8 cups)
3 cups milk
2 tsp. vanilla extract
2 tbsp. confectioners' sugar
1 cup 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°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.
Tip: This recipe will work with any of the Pepperidge Farm® Swirl Breads (Cinnamon, Raisin Cinnamon or Brown Sugar Cinnamon)