Ingredients:
1 loaf pepperidge farm cinnamon-swirl bread, cubed ( 160zs.)
3/4 cup dried cranberries or 3/4 cup raisins
6 eggs, beaten
2 teaspoons vanilla extract
3 cups half-and-half or 3 cups milk
cinnamon sugar or confectioners’ sugar
whipped butter
maple syrup
Directions:
Place bread cubes and cranberries in greased 3-quart shallow baking dish.
Mix eggs, half and half, pour over all.
Cover and refridgerate 1 hour or overnight.
Uncover.
Bake at 350 degrees for 45 minutes or until golden brown and set in center.
Sprinkle with cinnamon sugar.
Serve with butter and maple syrup.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.