RECIPE: Baked French Toast

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November 28, 2014 at 8:02 am · Filed under Breakfast & Brunch, Food Holidays

National French Toast Day is November 28th. Take a break from Thanksgiving leftovers and enjoy this baked French toast casserole—part French toast, part bread pudding.

The recipe is from Pepperidge Farm, which uses its Cinnamon Swirl Bread; but if you can’t find it, you can use any cinnamon or cinnamon-raisin loaf.

Prep time is 15 minutes, chill time is 1 hour or overnight. Bake time is 45 minutes, so if you do the prep and chill in advance, all you have to do is wake up and preheat the oven.

RECIPE: BAKED FRENCH SWIRL TOAST

Ingredients for 8 Servings

1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes

3/4 cup sweetened dried cherries or cranberries

6 eggs

3 cups half and half or milk

2 teaspons vanilla extract

1 tablespoon cinnamon sugar or confectioners sugar

2 tablespoons whipped butter

1/2 cup pure maple syrup

Baked French toast is like bread pudding. Photo courtesy Pepperidge Farm.

We love all the Pepperidge Farm swirl breads. Photo courtesy Pepperidge Farms.

Preparation

1. PREHEAT the oven to 350°F. 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. 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.

3. 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.

IS FRENCH TOAST FRENCH?

Nope! Here’s the history of French Toast.

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