Ingredients
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
¾ cup dried cranberry
raisin
6 egg
3 cup half-and-half or milk
2 tsp vanilla extract
cinnamon sugar
confectioners' sugar
whipped butter
pure maple syrup
¾ cup dried cranberry
raisin
6 egg
3 cup half-and-half or milk
2 tsp vanilla extract
cinnamon sugar
confectioners' sugar
whipped butter
pure maple syrup
Directions
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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