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Campbell's® French Toast Casserole
Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish. |
Rating:
Rate This Recipe |
Serves:
8
Prep Time:
15 minutes
Cook Time:
50 mins.
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1 loaf (16 oz.) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes (about 8 cups)
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6 eggs, beaten
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3 cups milk
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2 tsp. vanilla extract
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confectioners' sugar
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maple-flavored syrup, optional
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Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight.
Heat the oven to 350°F. Uncover the baking dish.
Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired.
Tip: This recipe will work with any of the Pepperidge Farm® Swirl Breads (Cinnamon, Raisin Cinnamon or Brown Sugar Cinnamon)
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