Persimmon Bread Pudding
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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.
Yield
12 servings
Tags
Bread/Pastry, Chef & Child, Dessert
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