Captain Morgan's Persimmon Bread Pudding and Creme Anglaise

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READY IN: 1hr 10mins
SERVES: 4
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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