8 slices cinnamon bread (I use Pepperidge Farm)
4 eggs
2 cups half & half
4 tbsp. (1/2 stick) unsalted butter, melted
2 tsp. vanilla
1 1/2 tsp. cinnamon
2 1/2 cups granulated sugar
1/2 cup dried cranberries

TOPPING:

1/2 cup brown sugar

Cut bread into 3/4-inch pieces. Mix remaining ingredients and toss lightly over/into bread being sure bread is completely saturated. Cool 2 hours in refrigerator.

Sprinkle with 1/2 cup brown sugar. Bake in a greased casserole dish (uncovered) for 35 to 40 minutes at 350°F.

Submitted by: Kim Meeker