Pumpkin-Cranberry Custard with Maple Cream

Yield: 12 servings (serving size: 1/12 of custard and 1 tablespoon Maple Cream)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 4.3g
  • Saturated fat: 1.7g
  • Protein: 7.0g
  • Carbohydrate: 45.7g
  • Cholesterol: 100mg
  • Iron: 1.3mg
  • Sodium: 250mg
  • Calories from fat: 16%
  • Fiber: 2.4g
  • Calcium: 131mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin-Cranberry Custard with Maple Cream Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy