- 8
- 340 mins
Ingredients
- 7 cups 1-inch bread cubes
- 1 1/4 cup frozen whole cranberries
- 3 eggs
- 3 cups milk
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 tablespoon orange peel
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 1 or 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
- 1/2 cup maple syrup
Preparation
Step 1
1 Spray 9-inch square baking dish with cooking spray.
2 Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
3 In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
4 Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.
Try adding 1 cup of diced apples or pears with the cranberries. Turn this into dessert, and top with ice cream and caramel sauce