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Baked French Swirl Toast
Prep: 15 minutes
Bake: 45 minutes
Chill: 1 hour
This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a satisfying breakfast treat.
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
3/4 cup sweetened dried cranberries
3 cups half and half or milk
2 teaspoons vanilla extract
1 tbsp. cinnamon sugar or confectioners sugar
2 tablespoons whipped butter
1/2 cup pure maple syrup
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.