I’m not one to take the time to slave over a stove to cook French Toast in the morning when we have company, so this casserole is great. You can just assemble the ingredients the night before, refrigerate, and then bake the next morning.
It combines the flavors of cinammon, vanilla, raisins, and cranberries in one breakfast treat. We had scambled eggs, ham, and fresh maple syrup with it – yum. My sister-in-law brought the recipe – Thanks Laura!
- 1 loaf (16 oz.) cinnamon bread with raisins
- 3/4 cup dried cranberries
- 6 eggs
- 3 cups half and half
- 2 tsp vanilla extract
- whipped butter
- pure maple syrup
Cube the bread, and place the bread cubes and cranberries in a greased 3 quart shallow baking dish. Beat together the eggs, half-and-half, and vanilla, and pour over the bread cubes. Press the bread cubes into the egg mixture to coat, and refrigerate overnight.
In the morning, bake at 350F degrees for 45 minutes or until a knife inserted in the middle come out clean. Serve with butter and syrup. I guarantee it will go quickly!