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Cinnamon Swirl Baked French Toast

Prep: 15 minutes
Bake: 50 minutes
Chill: 1 hour

Serves: 8

This oven baked French toast couldn’t be any easier.  It takes just a few minutes to pull the ingredients together.  This dish is best made the night before, so the bread soaks up all of the moisture from the half and half and eggs.  We love that it’s so customizable.  Instead of dried cranberries, try blueberries or your favorite fresh or frozen berries.  Perfect for entertaining, whip it up the night before then just pop into the oven in the morning and you have brunch or breakfast for a crowd.  Butter, maple syrup or a touch of whipped cream are the perfect finishing touches.


1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces
3/4 cup sweetened dried cranberries  or fresh blueberries (optional)
5 eggs
2 1/2 cups half and half  or milk
1 tsp. vanilla extract


Heat the oven to 350°F.  While the oven is heating, place the bread pieces and cranberries, if desired, 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 pieces. Stir and press the bread pieces into the egg mixture to coat.  Refrigerate for 1 hour or overnight.

Bake for 50 minutes or until a knife inserted in the center comes out clean.

Serve with butter and maple syrup or sprinkled with confectioners' sugar.

Cinnamon Swirl Baked French Toast