Baked French Swirl Toast
Sometimes breakfast needs something sweet. This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a satisfying breakfast treat. Great for families.
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Preparation Time15 min
Chilling Time1 hr
Cooking Time45 min
- 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
- 3/4 cup dried cranberries or raisins
- 6 eggs
- 3 cups half-and-half or milk
- 2 teaspoons vanilla extract
- Cinnamon-sugar or confectioners' sugar
- Whipped butter
- 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.
Preheat oven at 350 degrees Fahrenheit.
Bake 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.
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