Baked French Toast Swirl
Brenda Dixon
ingredients
- 1 loaf Pepperidge Farm Cinnamon Swirl bread -- cut into cubes
- 3/4 cup dried cranberries
- 6 large eggs -- beaten
- 3 C half and half, or milk
- 2 tsp vanilla
- cinnamon sugar or powdered sugar
- whipped butter
- maple syrup
directions
Place bread cubes in 9 x 13. Sprinkle cranberries on top. Mix eggs, cream and vanilla. Pour over bread. Cover and refrigerate for at least and hour, best overnight. Bake for 45 minutes on 350° or until golden brown and set in the middle. Sprinkle with cinnamon sugar. Serve with butter and syrup.
Source: Luci Heeseman (Brenda Dixon)
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