Ingredients for Baked French Swirl Toast
- 1 pound Cinnamon Swirl Bread, cubed
- 1/2 cup Dried Cranberries
- 6 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Half And Half
- 1/4 cup Cinnamon Sugar
- Whipped Butter, for serving
- Maple Syrup, for serving
- 1/2 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked French Swirl Toast? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked French Swirl Toast
- Preheat oven to 350°F (175°C). Grease a 3-quart shallow baking dish.
- In the prepared baking dish, combine 1 pound (450g) cubed challah bread (or other sturdy bread) and 1/2 cup (60g) dried cranberries.
- In a separate bowl, whisk together 6 large eggs, 1 cup (240ml) half-and-half, 1 teaspoon vanilla extract, and a pinch of salt.
- Pour the egg mixture evenly over the bread and cranberries in the baking dish. Gently stir to ensure the bread is evenly coated.
- Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the bread to absorb the custard mixture.
- Uncover the baking dish and bake for 45-50 minutes, or until the French toast is golden brown and set in the center. A toothpick inserted into the center should come out clean.
- Remove from oven and sprinkle generously with cinnamon sugar (1/4 cup sugar mixed with 1 teaspoon cinnamon).
- Let cool slightly before serving warm with butter and maple syrup.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
38g
Carbs
1g
