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My review
Baked French Swirl Toast
Campbell's Kitchen
"This aromatic make-ahead, French toast casserole combines Pepperidge Farm® Cinnamon Swirl Bread and dried cranberries for a satisfying breakfast treat."
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Ingredients
2 h servings 392 calsOriginal recipe yields 8 servings
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Directions
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- Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.
- Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
Nutrition Facts
Per Serving: 392 calories; 18.2 g fat; 47.2 g carbohydrates; 11.5 g protein; 176 mg cholesterol; 323 mg sodium. Full nutrition
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Reviews
Read all reviews 6680 Ratings
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Most helpful positive review
11/29/2008
Great! My family loved it & was very easy. For my family's taste, I left out the cranberries & the rasins. Was still very good. Warms up very well, for the left overs
Most helpful critical review
12/25/2008
I wanted to have it for Christmas morning but it was a disaster. I followed the recipe exactly as it is written. I baked it for 45 minutes and it was very mushy inside. I baked for an additi...
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11/29/2008
Great! My family loved it & was very easy. For my family's taste, I left out the cranberries & the rasins. Was still very good. Warms up very well, for the left overs
12/25/2008
I wanted to have it for Christmas morning but it was a disaster. I followed the recipe exactly as it is written. I baked it for 45 minutes and it was very mushy inside. I baked for an additi...
12/19/2008
I made this for our Bowling League potluck and it came out beautifully. It was so easy to make - I made it the night before and then set it out early the next morning to cool off before baking. ...
8/30/2011
I've always found that the longer you let french toast casserole sit, the better chances you have at it turning out. I made a few small changes: I used a can of fat free evaporated milk for most...
12/24/2008
This couldn't have been any easier. I prepared it the night before and threw it in the oven when I woke up. When I brought it in for our breakfast pot luck it was still warm and was devoured! I ...
4/24/2011
I've made this recipe a couple of tiimes and the first time I made it, it did not come out that well as many of the reviews have stated. However, I saw the potential in it and tweaked it until i...
12/26/2010
After reading a lot of the other reviews, I used less liquid and baked much longer than said at a higher temperature - it still ended up very mushy. Basically, this is a bread pudding recipe bec...
10/24/2011
Based on the comments here, I reduced the milk (I used skim) to 2.5 cups. I baked it in a 9x13 dish, so it was shallow, soaked it overnight, then gave it a quick toss before baking to wet any bi...