(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)
Recipe
1 16 oz. loaf Pepperidge Farm Cinnamon Swirl Bread
¾ cup fresh blueberries
5 large eggs
2 ½ cups half and half
1 tsp vanilla extract
Directions
Spray a 13”x9” baking pan with PAM or a similar product –
- Cut the bread into 1” pieces
- Place the bread pieces in the prepared pan
- Add the blueberries into the pan and mix
- In a medium bowl, beat the eggs
- Stir in the half and half into the eggs
- Add the vanilla to the egg mixture
- Pour the mixture over the bread mixture
- Refrigerate for 1 hour
- Then bake in a pre-heated 350 degree oven for 50 minutes until golden brown
- Optional — dust with confectioner’s sugar
- Serve with pancake or maple syrup if desired
Notes
- Tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
- Serves 8
If you’d like to be a guest contributor to The Jefferson Chronicle’s The Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.
