Baked French Swirl Toast Recipe -
Baked French Swirl Toast Recipe
  • READY IN 2 hr

Baked French Swirl Toast

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    2 hrs


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 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
Dec 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 additional 30 minutes and it was still mushy. I turned on the convection for another 30 minutes and it was still mushy. I think if you use 2 cups of milk instead of 3 cups of milk it will cook in the middle. I was disappointed because I think this recipe has potential - if you cut down on the milk

Dec 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. I used raisons since I didn't have any cranberrys. The dish is not too sweet so adding the maple syrup makes it perfect. The left overs were great the next day too. I plan to make this Christmas morning.

Aug 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 of the milk and then just adding additional regular milk up to three cups and instead of waiting to sprinkle the cinnamon-sugar over the top after baking, I did it after I poured the egg/milk mixture over the cubed bread. I also over-greased my baking dish REALLY well as I've learned from past experiances that french toast casseroles love to stick. This was a little mushy but for the most part, it was quite good. I warmed some homemade maple-vanilla syrup and we had that over the top. I'd make this again, though I think I might cut an egg out and some of the milk called for. I think it might be perfect then.

Dec 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 got many requests for this recipe. It is a very impressive dish that takes little work!

Apr 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 it came out great. I reduced the eggs to 5 and only used 2 cups of milk then let it bake for an hour at 350 degrees. Once it came out of the oven, I let it sit uncovered for another 20-25 minutes before I served it to allow the center to become a bit firmer. It came out amazing. Even my picky nephews loved it!!

Dec 28, 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 because that is the final texture. If you don't like bread pudding, don't make this recipe. If I were ever to make it again, I would use even less liquid, bake in a very shallow pan and spread it very thin across the bottom of the baking dish to force more of it to bake.

Oct 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 bits that still looked dry. I had no trouble with mushiness at all. As some had mentioned blandness, I added extra cinnamon and a sprinkle of pecan chips. Easy, delicious and smelled great. I'll definitely make this again. Would be great with apples, berries or other fruit, too.


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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