Monday, January 14, 2013

Vermont Maple Bread Pudding

Vermont Maple Bread Pudding

Serves 6-8.

A rich, tasty breakfast.  Serve with fresh fruit.
Slightly adapted from: Pillsbury

12-14 oz. loaf crusty French bread, cut into 2" cubes
6 eggs
1/2 c. maple syrup
3/4 c. sugar
1-1/2 t. baking powder
1 pint (2 c.) half-and-half
1 c. milk
1/2 c. cream cheese frosting
1 container (6 oz.) vanilla yogurt

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Place cut-up bread in large bowl.
  • 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, and milk 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.
  • Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
  • 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. 

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