INGREDIENTS & DIRECTIONS
- 1 loaf (16 ounces) Cinnamon Swirl Bread, cut into 1-inch pieces (Pepperidge Farm <no raisins> or similar- in this case it’s JessicasBrickOven.com bread I found at Hannaford
- 3/4 cup sweetened dried cranberries or fresh blueberries (optional)
- 5 eggs
- 2.5 cups half and half or milk
- 1 teaspoon vanilla extract
Place the bread pieces 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 pieces. Stir and press the bread pieces into the egg mixture to coat. Refrigerate for 1 hour or overnight.
Heat the oven to 350°F. Bake for 50 minutes or until a knife inserted in the center comes out clean. Be careful not to over-toast the top, tent with foil if it starts to brown.
Serve with maple syrup and favorite breakfast meat. I like breakfast sausages pattys with this.
