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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This aromatic make-ahead, French toast casserole combines Pepperidge Farm® Cinnamon Swirl Bread and dried cranberries for a satisfying breakfast treat. Ingredients:
1 (16 ounce) 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 |
Directions:
1. Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.
2. Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
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