Baked French Swirl Toast

Baked French Swirl Toast Recipe

No Photo

Have you made this?

 Share your own photo!

Patsy Fowler


this is also great for breakfast its a little different around here and everyone loves it


★★★★★ 1 vote

15 Min
45 Min


Add to Grocery List

  • 1
    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

How to Make Baked French Swirl Toast


  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 egg mixture to coat. refrigerate for 1 hour or overnight.
  5. preheat oven to 350.
  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.

Printable Recipe Card

About Baked French Swirl Toast

Course/Dish: Other Breakfast
Other Tag: Quick & Easy

Leave a Comment

20 Healthy Smoothie Recipes

20 Healthy Smoothie Recipes

Kitchen Crew @JustaPinch

Spring/Summer means it is time for fresh fruit, bathing suits, and hot weather. How do you cope with that? Super healthy and crazy delicious smoothies! Check out these healthy smoothie...

Breakfast Recipes To Start The Weekend Off Right

Breakfast Recipes to Start the Weekend Off Right

Kitchen Crew

Growing up, my mom would always say to me that breakfast is the most important meal of the day. Because of mom's advice, I try to have breakfast every day....

The History Of English Muffins Recipe

The History of English Muffins

Kitchen Crew @JustaPinch

Soft yet crunchy, English Muffins are great smeared with butter at breakfast, and the perfect base for Eggs Benedict. You can't make English Muffin pizzas without them. Since they're called...