Pumpkin Custard
11-25-2015, 06:17 AM
#1
Senior Member
Thread Starter
Join Date: Aug 2010
Location: PA
Posts: 678
Pumpkin Custard
The recipe called for a lot more sugar & spices, but I toned it down a bit, as it was way to sweet & we can't do many spices. It bakes up thick like pumpkin pie, but there's no messing with pie crust.
Pumpkin Custard
Ingredients:
1 3/4 Cups cold Milk
1 Cup granulated sugar
4 large Eggs
1 Teaspoon Salt
2 Teaspoons Vanilla
2 Cups solid pack Pumpkin ( I use a 15 ounce can)
4 Cups cubed Bread or 4 slices Bread ripped into cubed size.
Topping:
1/2 Teaspoon Cinnamon (add more cinnamon or other spices if you like it spicey).
4 Tablespoons Brown Sugar (you will need more if you add more spices).
Pre-heat oven to 350 degrees.
In a large bowl mix together milk, granulated sugar, eggs, salt, vanilla & pumpkin until well blended. Fold in bread cubes. Pour into a greased 9x13 or larger glass baking dish. Bake 35-40 minutes. Remove & put topping on (see below).
Topping:
Mix cinnamon & brown sugar together & sprinkle over the top of the custard. Return to oven & bake 10 minutes. Cool to room tempature. Keep refrigerated.
Pumpkin Custard
Ingredients:
1 3/4 Cups cold Milk
1 Cup granulated sugar
4 large Eggs
1 Teaspoon Salt
2 Teaspoons Vanilla
2 Cups solid pack Pumpkin ( I use a 15 ounce can)
4 Cups cubed Bread or 4 slices Bread ripped into cubed size.
Topping:
1/2 Teaspoon Cinnamon (add more cinnamon or other spices if you like it spicey).
4 Tablespoons Brown Sugar (you will need more if you add more spices).
Pre-heat oven to 350 degrees.
In a large bowl mix together milk, granulated sugar, eggs, salt, vanilla & pumpkin until well blended. Fold in bread cubes. Pour into a greased 9x13 or larger glass baking dish. Bake 35-40 minutes. Remove & put topping on (see below).
Topping:
Mix cinnamon & brown sugar together & sprinkle over the top of the custard. Return to oven & bake 10 minutes. Cool to room tempature. Keep refrigerated.
11-26-2015, 10:19 AM
#3
Member
Join Date: Dec 2009
Location: Alabama
Posts: 96
Thank you so much. I have grown to LOVE pumpkin after my 65th year more than ever before in my life. It used to be just pumpkin pie at the Holidays in Miami. But now in Alabama I have tried pumpkin muffins (Panera), pumpkin cookies, pumpkin gingerbread and now pumpkin custard, thanks to you, Feather 3 ! Happy Holidays from Alabama, Roll Tide, War Eagle. Gabrielle
11-26-2015, 10:26 AM
#4
Member
Join Date: Dec 2009
Location: Alabama
Posts: 96
Thank you so much. I have grown to LOVE pumpkin after my 65th year more than ever before in my life. It used to be just pumpkin pie at the Holidays in Miami. But now in Alabama I have tried pumpkin muffins (Panera), pumpkin cookies, pumpkin gingerbread and now pumpkin custard, thanks to you, Feather 3 ! Happy Holidays from Alabama, Roll Tide, War Eagle. Gabrielle (don't see previous post)
Last edited by ByThePiece; 11-26-2015 at 10:26 AM. Reason: duplicate
11-27-2015, 09:40 AM
#6
Senior Member
Thread Starter
Join Date: Aug 2010
Location: PA
Posts: 678
11-27-2015, 01:57 PM
#7
Super Member
Join Date: Mar 2007
Location: Murrysville, PA
Posts: 3,007
The recipe called for a lot more sugar & spices, but I toned it down a bit, as it was way to sweet & we can't do many spices. It bakes up thick like pumpkin pie, but there's no messing with pie crust.
Pumpkin Custard
Ingredients:
1 3/4 Cups cold Milk
1 Cup granulated sugar
4 large Eggs
1 Teaspoon Salt
2 Teaspoons Vanilla
2 Cups solid pack Pumpkin ( I use a 15 ounce can)
4 Cups cubed Bread or 4 slices Bread ripped into cubed size.
Topping:
1/2 Teaspoon Cinnamon (add more cinnamon or other spices if you like it spicey).
4 Tablespoons Brown Sugar (you will need more if you add more spices).
Pre-heat oven to 350 degrees.
In a large bowl mix together milk, granulated sugar, eggs, salt, vanilla & pumpkin until well blended. Fold in bread cubes. Pour into a greased 9x13 or larger glass baking dish. Bake 35-40 minutes. Remove & put topping on (see below).
Topping:
Mix cinnamon & brown sugar together & sprinkle over the top of the custard. Return to oven & bake 10 minutes. Cool to room tempature. Keep refrigerated.
Pumpkin Custard
Ingredients:
1 3/4 Cups cold Milk
1 Cup granulated sugar
4 large Eggs
1 Teaspoon Salt
2 Teaspoons Vanilla
2 Cups solid pack Pumpkin ( I use a 15 ounce can)
4 Cups cubed Bread or 4 slices Bread ripped into cubed size.
Topping:
1/2 Teaspoon Cinnamon (add more cinnamon or other spices if you like it spicey).
4 Tablespoons Brown Sugar (you will need more if you add more spices).
Pre-heat oven to 350 degrees.
In a large bowl mix together milk, granulated sugar, eggs, salt, vanilla & pumpkin until well blended. Fold in bread cubes. Pour into a greased 9x13 or larger glass baking dish. Bake 35-40 minutes. Remove & put topping on (see below).
Topping:
Mix cinnamon & brown sugar together & sprinkle over the top of the custard. Return to oven & bake 10 minutes. Cool to room tempature. Keep refrigerated.
11-28-2015, 01:36 AM
#8
Senior Member
Thread Starter
Join Date: Aug 2010
Location: PA
Posts: 678
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