|
Brigit's Persimmon Bread Pudding |
| Preparation: 15 minutes |
| Cooking Time: about 60 minutes |
| Ingredients (Serves 10) |
| 15 oz (1 1/2 cup) |
Soft, ripe persimmons (2 or 3 large persimmons) |
| 1can (12 fl .oz.) |
Carnation evaporated milk or similar |
| 3/4 cup |
Brown sugar |
| 1/2 Tsp. |
Salt |
| 1 Tsp. |
Ground cinnamon |
| 1/2 Tsp. |
Ground ginger |
| 1/2 Tsp. |
Ground cloves |
| 1 1/2 Tsp. |
Vanilla or rum flavoring |
| 1 cup |
Golden raisins |
| 2 |
Large eggs |
| 2 handfuls |
Cubed stale bread |
| Preparation |
| • |
Wash persimmons, peel and purée in blender. |
| • |
In a bowl beat all ingredients except raisins and bread. |
| • |
Add raisins and bread and stir gently. |
| • |
Fold into buttered baking pan. |
| • |
Place baking pan into another pan partially filled with water and bake for 15 minutes in oven pre-heated at 425°F. (218°C.) |
| • |
Reduce temperature to 425°F. (176°C.) and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean. |
| • |
Cool for a couple of hours and serve, or refrigerate. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
This is another good way to use up bumper crops of persimmons. Delicious! |
| • |
If refrigerated, remember to take it out of the fridge at least a couple of hours before serving, as it is a lot yummier at room temperature and the flavor of persimmon is more pronounced. |
| Wine and Beverage Pairing |
| • |
Prosecco di Valdobbiadene, Lambrusco di Sorbara DOC Amabile (Semisweet), Moscato di Sorso Sennori. |
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