Pumpkin-Cranberry Custard with Maple Cream



12 servings (serving size: 1/12 of custard and 1 tablespoon Maple Cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 40 Minutes
Other: 5 Minutes

Nutritional 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


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


Preheat oven to 325°.

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,

Oxmoor House

January 2005
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