Cinnamon Raisin Bread Breakfast Casserole

Servings 4-6


8 slices of Pepperidge Farm Cinnamon
Raisin Bread, cut into 1 inch chunks
1 T butter
1/3 C heavy cream
5 eggs
½ t nutmeg
Dash of kosher salt
1 t vanilla extract
Syrup and/or powdered sugar for


  • Butter the bottom and insides of a small glass baking dish, about 9 by 9. Arrange the cubes of bread in the dish. In another bowl blend the eggs, cream, salt, vanilla, and nutmeg and whisk well to combine. Pour all over the bread. Push the bread down into the eggy mixture. Let sit on counter for about 30-45 minutes.
  • Place the dish in the center of a preheated 375 degree F oven and cook for 35 minutes. Remove, let cool for just a few minutes. Cut, cover with your favorite syrup or just powdered sugar.

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