This oven-baked French toast couldn’t be any easier. This dish is best made the night before, so the bread soaks up all of the half and half mixture. We love that it’s so customizable. Instead of dried cranberries, try blueberries or your favorite berries. Perfect for entertaining, whip it up the night before, then just pop into the oven in the morning and you have brunch or breakfast for a crowd. Butter, maple syrup or a touch of whipped cream are the perfect finishing touches.
cost per recipe: $7.36
The price is determined by the national average.
loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces
cup sweetened dried cranberries or fresh blueberries (optional)
cups half and half or milk
teaspoon vanilla extract
Place the bread pieces and cranberries, if desired, 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.