Baked French Swirl Toast
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- loaf (16 oz) pepperidge farm cinnamon swirl bread, cut into cubes
- 1/4 c
- dried cranberries or raisins
- 6 medium
- 3 c
- half and half or milk
- 2 tsp
- vanilla extract, cinnamon sugar or confectionerssugar
- whipped butter
- pure maple syrup
1place the bread cubes and cranberries into a lightly greased 3 quart shallow baking dish.
2beat the eggs, half and half and vanilla extract in a medium bowl with a fork or whisk.
3pour the egg mixture over the bread cubes.
4stir and press the bread cubes into egg mixture to coat. refrigerate for 1 hour or overnight.
5preheat oven to 350.
6bake 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.