Baked French Swirl Toast

Courtesy of Campbell's Kitchen

1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes

3/4 cup dried cranberries or raisins

6 eggs

3 cups half-and-half or milk

2 teaspoons vanilla extract

Cinnamon-sugar or confectioners' sugar

Whipped butter

Pure maple syrup

• 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.
• 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.