bread pudding

to omit the persimmon puree, replace with almond milk or eggnog

bread pudding
bread pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups almond milk or almond milk eggnog

  • 1 1/2

    cup persimmon purée, peeled and seeded

  • 3/4

    cup packed dark brown sugar

  • 3

    large eggs

  • 1/2

    cup raisins

  • 1

    teaspoon vanilla

  • 1/8

    teaspoon salt

  • 8

    cups cubed (1-inch) gluten free bread (from a 1 1/4-lb loaf)

  • 1 1/2

    tablespoons unsalted butter, cut into bits

  • Accompaniment: whipped cream

Directions

Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes. Put oven rack in middle position and preheat oven to 375°F. , then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes. Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

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