Cinnamon Swirl Baked French Toast
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Cinnamon Swirl Baked French Toast

  • Prep: 15 minutes
  • Serves: 8
  • (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces
    (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces View Product

Ingredients & Directions

  • 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 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.

Tips

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