Vermont Maple Bread Pudding

Serve this rich, maple-flavored pudding for your next gathering and wait for the rave reviews—it's scrumptious!

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Prep Time 25 min
Total Time 1 hr 35 min
Servings 12

Ingredients

Pudding

1: bag (12.4 oz) Pillsbury® Oven Baked 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)

2/3: cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

Garnishes, if desired

: Vanilla ice cream

: Fresh mint sprigs

: Powdered sugar

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Directions

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.