Baked French Swirl Toast


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

Cooking MethodCasserole


  • 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


  1. Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish.

  2. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk.

  3. Pour the egg mixture over the bread cubes.

  4. Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.

  5. Preheat oven at 350 degrees Fahrenheit.

  6. 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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