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
Spray 9-inch square baking dish with cooking spray.
Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
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.
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.
