Ingredients & Directions
- 1 loaf (16 ounces) Pepperidge Farm® Swirl Cinnamon Breakfast Bread, cut into 1-inch pieces
- 3/4 cup sweetened dried cranberries or fresh blueberries (optional)
- 5 egg
- 2.5 cups half and half or milk
- 1 teaspoon vanilla extract
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.
Heat the oven to 350°F. Bake for 50 minutes or until a knife inserted in the center comes out clean.