Baked French Swirl Toast

Campbell's Baked French Swirl Toast Recipe

This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a satisfying breakfast treat.

At a glance


15 min.


2 hr.



Servings: about 1 cup per serving

Bake: 45 min.

Chill: 1 hr.

Made With

  • Pepperidge Farm® Cinnamon Swirl Bread

    Pepperidge Farm® Cinnamon Swirl Bread

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What You'll Need

1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
3/4 cup sweetened dried cranberries
6 eggs
3 cups half and half or milk
2 teaspoons vanilla extract
1 tablespoon cinnamon sugar or confectioners sugar
2 tablespoons whipped butter
1/2 cup pure maple syrup

How to Make It

  • 1

    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.

  • 2

    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.

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