Baked French Swirl Toast

Baked French Swirl Toast


"This aromatic make-ahead, French toast casserole combines Pepperidge Farm® Cinnamon Swirl Bread and dried cranberries for a satisfying breakfast treat."


2 h servings 392 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
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  1. 79 Ratings


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

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...

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. ...

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...

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 ...

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...

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...

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...

If it is mushy when you eat it, you need to let it sit and cool a little. I thought it was mushy when I first tried it, too. But later on I picked up a piece that had been sitting there for like...