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.