Pepperidge Farm Baked French Toast Casserole
Super delicious and easy French Toast Breakfast Casserole, the perfect make ahead breakfast! Simply cube the cinnamon bread and soak it overnight in the fridge with the egg mixture. In the morning, all you have to do is pop it in the oven. Enjoy!
- 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
Preparation time 15mins
Cooking time 60mins
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.
Bake at 350°F. 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.