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. |
Looks yummy! Thanks for sharing.
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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
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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)
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What other spices are in the original recipe?
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Originally Posted by illinois
(Post 7387957)
What other spices are in the original recipe?
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Originally Posted by Feather3
(Post 7386432)
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. |
Originally Posted by Margie
(Post 7388392)
So is this like a bread pudding?
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Thanks for sharing....
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