Persimmon Bread Pudding

Persimmon Bread Pudding

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, December 2012

Ingredients

1 (16-ounce) loaf French bread, cut into cubes
2 cups fresh persimmon purée, or 6 persimmons, peeled, seeded and mashed
1 lemon, zest and juice
1 cup fat-free evaporated milk
¾ cup 1% low-fat milk
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 large eggs
1 large egg white

Sauce:
¾ cup packed light-brown sugar
3 tablespoons maple syrup
1 tablespoon unsalted butter
6 tablespoons half-and-half, divided
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1/8 teaspoon kosher salt

Instructions

1) Preheat oven to 350°F.

2) To prepare bread pudding: Arrange bread in single layer on baking sheet. Bake at 350°F for 10 minutes or until lightly toasted.

3) Combine persimmon purée and next nine ingredients (through egg white) in large bowl; stir with whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

4) To prepare sauce: Combine brown sugar, maple syrup and butter in small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced
to about 1 cup. Remove pan from heat. Stir in remaining half-and-half, vanilla, nutmeg and salt. Keep warm.

5) Pour bread mixture into 2-quart shallow baking dish coated with cooking spray. Bake at 350°F for 35 minutes or until knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

PDF Persimmons Article & Recipe

Yield

12 servings

Tags

Bread/Pastry, Chef & Child, Dessert

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals