Sweeten Your Breakfast with ‘Cinnamon Swirl Baked French Toast’

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)


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


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


  • 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.

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department.