Delicious Baked Cinnamon Swirled French Toast

This is a lovely breakfast to serve if you are having guests over for brunch, have overnight guests, or are serving an early breakfast on Christimas Day, before an afternoon or evening dinner. I originally found this recipe in a magazine and could not resist how delicious, and easy, it sounded. It is a simple, sweet, and impressive dish, one that can be made the night before and baked the next morning for added ease and simplicity. Please note that the prep/cooking time does not include the chill time.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 (16 ounce)  cinnamon-swirl bread, cubed (Pepperidge Farm is a great brand to use)
• 6  eggs, beaten
• 3⁄4 cup dried cranberries (may substitute rasins)
• 3  cups half-and-half
• 2  teaspoons vanilla extract
•  cinnamon sugar, to taste
•  butter, softened or whipped,to taste
•  maple syrup, to taste

Directions

1. Grease large baking dish.
2. Place bread cubes and cranberries in baking dish.
3. In seperate small bowl, mix together beaten eggs, Half and Half, and vanilla extract.
4. Pour over bread and cranberries.
5. Cover and refrigerate overnight (or at least for one hour).
6. Preheat oven to 350.
7. Uncover and bake for 45 mins, or until it is set and golden brown in color.
8. Sprinkle with cinnamon-sugar, to taste, and serve with butter and Maple Syrup.