Best Pepperidge Farm Baked French Toast Casserole Recipes

PEPPERIDGE FARM BAKED FRENCH TOAST CASSEROLE RECIPE - (3.6/5)

Pepperidge Farm Baked French Toast Casserole Recipe - (3.6/5) image

Provided by á-2233

Number Of Ingredients 8

Ingredients

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

Steps:

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.

CINNAMON FRENCH TOAST CASSEROLE

Cinnamon French Toast Casserole image

This recipes is from a column in the (Raleigh NC) News & Observer by Beverly Mills & Alicia Ross of Desperation Dinners and was suggested to be served for Grandparents' Day (Sept 10th). I haven't made it yet but will try it next weekend when the grandbabies are here. The oldest likes to "help" me cook and I think this would be a good recipe to do w/ her.

Provided by Impera_Magna

Categories Breakfast

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) cinnamon-swirl bread (*, for appx 16 cups cubed)
6 large eggs
1 1/2 cups half-and-half
1 1/2 cups reduced-fat milk
1 teaspoon vanilla
5 tablespoons butter or 5 tablespoons margarine
3/4 cup chopped walnuts (3 oz) or 3/4 cup pecans (3 oz)
maple syrup, for serving
sliced fresh berries, for serving (optional)

Steps:

Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
Press the bread cubes down into the egg mixture to make sure they are all moistened.
Cover and refrigerate for at least 8 hours up to 24 hours.
When ready to bake, preheat oven to 375*.
Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
To serve:.
Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
*NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.