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

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

Preparation

  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.
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