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Pumpkin Cranberry Custard With Maple Cream

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cranberry

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