Pumpkin-Cranberry Custard With Maple Cream

• 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

1. Preheat oven to 325u0b0.
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 325u0b0 for 40 to 45 minutes or until custard is set. Cool 5 minutes on a wire rack. Serve warm with Maple Cream.

pumpkin, sugar, pumpkinpie spice, salt, eggs, egg white, milk, maple syrup, vanilla, bread, cranberries, cooking spray, maple cream

Taken from www.myrecipes.com/recipe/pumpkin-cranberry-custard-with-maple-cream (may not work)