INGREDIENTS
- 1 loaf Pepperidge Farm Cinnamon Bread or Pepperidge Farm Cinnamon Raisin Bread
- 5 large eggs
- Yolks from 3 large eggs
- 1/2 cup granulated sugar
- 3 cups milk
- 1 cup half-and-half
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup butter, melted
- Powdered sugar for garnish
- Strawberries or blueberries for garnish
DIRECTIONS
- 1.Grease a large oblong baking dish.
- 2.Arrange cinnamon bread slices on bottom, slicing if needed to fit.
- 3.Whisk whole eggs and yolks in a large bowl until blended. Add sugar, milk, half-and-half, vanilla, cinnamon and nutmeg. Whisk until well blended.
- 4.Pour evenly over bread, cover with foil and refrigerate overnight.
- 5.Heat oven to 350 degrees. Drizzle bread with melted butter.
- 6.Baked uncovered 45-60 minutes until browned and custard is set.
- 7.Dust with powdered sugar. Serve immediately with strawberries or blueberries.