Place the bread pieces and cranberries, if desired, into a lightly greased 3-quart shallow baking dish.Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread pieces. Stir and press the bread pieces into the egg mixture to coat. Refrigerate for 1 hour or overnight.Heat the oven to 350°F. Bake for 50 minutes or until a knife inserted in the center comes out clean.
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces0.75 cup sweetened dried cranberries or fresh blueberries (optional)5 egg2.5 cups half and half or milk1 teaspoon vanilla extract
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