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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