Made This Recipe? Add Your Photo
Prep 20 mins
Cook 50 mins
This was posted on Captain Morgan's facebook page. It sounded yummy but I'd never be able to find it again there so I thought I should put it here to share. Serving Size is unknown so I guessed
- 354.88 ml persimmon pulp
- 1 persimmon, soft
- 118.29 ml raisins
- 118.29 ml walnuts, chopped
- 177.44 ml milk
- 1 star anise, clove
- 314.66 ml spiced rum
- 177.44 ml brown sugar
- 3 eggs
- 4.92 ml cinnamon stick
- 4.92 ml vanilla extract
- 1.62 ml salt
- 1 baguette, torn into small pieces
- 236.59 ml milk, for Creme Anglaise
- 236.59 ml heavy cream
- 5 egg yolks
- 118.29 ml sugar
- 29.58 ml spiced rum
- Persimmon Bread Pudding.
- Preheat oven to 375.
- Grease baking pan & set aside.
- Squeeze the pulp from the persimmons.
- In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
- Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
- Add raisins, walnuts, pulp & soft fruit to saucepan.
- Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
- Place small pieces of butter on top of the mixture in the pan.
- Bake for 40 minutes or till pudding is puffed up.
- Let cool for 20 minutes before serving & prepare the creme anglaise.
- Creme Anglaise.
- In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
- Beat egg yolks with sugar.
- Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
- Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
- Once thicken remove from heat & add spiced rum.