Pumpkin-Cranberry Custard with Maple Cream

Ingredients

• 6 cups day-old bread french cubed (1-inch)
• 1 cup pumpkin canned
• 0.5 cup cranberries dried
• 1 large egg white lightly beaten
• 2 large eggs lightly beaten
• 2 cups milk 2% reduced-fat
• 12 servings maple cream 
• 2 tablespoons maple syrup 
• 2 teaspoons pumpkin-pie spice 
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• oven
• whisk
• wire rack
• baking pan

Directions

1. Preheat oven to 32
2. Combine first 6 ingredients. Stir with a whisk. Gradually stir in milk, maple syrup, and vanilla.
3. Add bread cubes and cranberries; stir until bread is well coated.
4. Pour into an 11 x 7-inch baking dish coated with cooking spray.
5. Bake at 325 for 40 to 45 minutes or until custard is set. Cool 5 minutes on a wire rack.
6. Serve warm with Maple Cream.