Options

Format:
Include:
PRINT
See more
Pumpkin-Cranberry Custard with Maple Cream

Pumpkin-Cranberry Custard with Maple Cream

Oxmoor House JANUARY 2005

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

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

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.

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
advertisement

Go to full version of

Pumpkin-Cranberry Custard with Maple Cream recipe

advertisement