Pumpkin-Cranberry Custard with Maple Cream

Prep Time: 14 Minutes

Cook Time: 40 Minutes

Ready In: 54 Minutes

Servings: 12

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

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. Serve warm with Maple Cream.

By RecipeOfHealth.com