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Pumpkin-Cranberry Custard with Maple Cream

Prep time 14 mins
Cook time 40 mins
Other time 5 mins
Yield 12 servings (serving size: 1/12 of custard and 1 tablespoon Maple Cream)

Ingredients

  • 1 cup canned pumpkin
  • 2/3 cup sugar
  • 2 teaspoons pumpkin-pie spice
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 large egg white, lightly beaten
  • 2 cups 2% reduced-fat milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 6 cups (1-inch) cubed day-old French bread
  • 1/2 cup dried cranberries
  • Cooking spray
  • Maple Cream
  • Maple Cream

Nutrition Information

  • calories 248
  • fat 4.3 g
  • satfat 1.7 g
  • protein 7.0 g
  • carbohydrate 45.7 g
  • cholesterol 100 mg
  • iron 1.3 mg
  • sodium 250 mg
  • caloriesfromfat 16 %
  • fiber 2.4 g
  • calcium 131 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 6 ingredients. Stir with a whisk. Gradually stir in milk, maple syrup, and vanilla. Add bread cubes and cranberries; stir until bread is well coated. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 325° for 40 to 45 minutes or until custard is set. Cool 5 minutes on a wire rack. Serve warm with Maple Cream.

Oxmoor House Healthy Eating Collection