Vermont Maple Bread Pudding

By jlwoodruff

Ingredients

• Pudding
• 1 bag (12.4 oz) frozen crusty French dinner rolls
• 6 eggs
• 1/2 cup maple-flavored or real maple syrup
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 pint (2 cups) half-and-half
• 1 cup milk
• 1/4 cup butter or margarine, melted
• 1/2 cup cream cheese creamy ready-to-spread frosting (from 16-oz container)
• 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
• Garnishes, if desired
• Vanilla ice cream
• Fresh mint sprigs
• Powdered sugar

Details

Servings 12
Preparation time 25mins
Cooking time 95mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Let frozen rolls stand at room temperature 10 minutes. Cut each roll into 12 pieces; place in large bowl.

2 In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, milk and melted butter until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.

3 Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.

4 To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. Cut into 12 servings. Serve warm with ice cream; garnish with mint and sprinkle with powdered sugar.