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Vermont Maple Bread Pudding

(12)
  2 reviews
  • 25 min prep time
  • 1 hr 35 min total time
  • 13 ingredients
  • 12 servings
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Serve this rich, maple-flavored pudding for your next gathering and wait for the rave reviews - its scrumptious!

Bake-Off® Contest 42, 2006
Beth Royals
Richmond, Virginia

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
135mg
44%
Sodium
360mg
15%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
30g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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