bread pudding

By Jody

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

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

Preparation

Step 1

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.