1 loaf (16 ounces) cinnamon swirl bread, cut into cubes
   3/4 cup dried cranberries or raisins
   6 eggs
   2 cups half-and-half or milk
   2 teaspoons vanilla extract
   Cinnamon sugar or confectioners' sugar
   Whipped butter
   Pure maple syrup


Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.

Uncover dish. Bake at 350 degrees F for 45-55 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.

 

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