Pumpkin Cranberry Custard With Maple Cream
|Canned pumpkin/Null||1 Cup (16 tbs) (Null)|
|Sugar/Null||2⁄3 Cup (10.67 tbs) (Null)|
|Pumpkin pie spice/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Eggs/Null||2 Large, lightly beaten (Null)|
|Egg white/Null||1 Large, lightly beaten (Null)|
|2% milk/Null||2 Cup (32 tbs) (Null)|
|Maple syrup/Null||2 Tablespoon (Null)|
|Vanilla extract/Null||1 Teaspoon (Null)|
|Cubed day old french bread/Null||6 Cup (96 tbs) (1 Inch Cubes)|
|Dried cranberries/Null||1⁄2 Cup (8 tbs) (Null)|
|Cooking spray/Null||1 (Null)|
|Maple cream/Null||3 Tablespoon (Null)|
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.