Persimmon Bread Puddings

Persimmons were very much a part of my Indiana upbringing. Our family lived near a park where there were trees that produced tiny, fragrant persimmons. Each slightiy bigger than a strawberry, these sweet local legends were intensely flavorful. Nowadays, I celebrate the autumn harvest with creamy little bread puddings featuring a spiced puree made from Hachiya persimmons. If you can't find persimmons, homemade or canned pumpkin puree makes a fine substitute. The Hachiya persimmon season is brief. When my crop is abundant thanks to kind neighbors and friends who share, I puree the flesh, freeze 1-cup portions in individual resealable plastic bags, overwrap the bags with aluminum foil, and label with the contents and date. You can thaw the bags overnight in the refrigerator, or slip them into a bowl of very warm water for about 20 minutes.

Ingredients

• 2 LARGE EGGS
• 3 LARGE EGG YOLKS
• 1 1/3 CUPS WHOLE MILK
• 1/2 CUP PERSIMMON PUREE
• 6 TABLESPOONS FIRMLY PACKED LIGHT BROWN SUGAR
• 1 TABLESPOON UNSULFURED MOLASSES
• 1 TEASPOON FINELY GRATED ORANGE ZEST
• 1/2 TEASPOON GROUND GINGER
• 1/2 TEASPOON GROUND CINNAMON
• 1/4 TEASPOON GROUND CLOVES
• 1/4 TEASPOON NUTMEG, PREFERABLY FRESHLY GRATED
• 1/4 TEASPOON SALT
• 1/2 CUP PLUS 1 TABLESPOON HEAVY CREAM
• 3 CUPS CRUST-FREE, CUBED (3/4-INCH) DAY-OLD FRENCH OR ITALIAN BREAD
• FOR GARNISH
• 1/2 CUP HEAVY CREAM
• GROUND CINNAMON FOR SPRINKLING

Directions

Before baking: Center a rack in the oven and preheat the oven to 350 degrees f. Lightly butter six 3/4-cup ramekins or custard cups.

In a large bowl, whisk together the eggs and egg yolks until blended; set nearby. In a medium saucepan, whisk together the milk, persimmon puree, sugar, molasses, orange zest, spices, and salt. Place over low heat and stir just until hot and the sugar is dissolved. Whisk half the hot milk mixture into the eggs, then whisk the combined mixtures back into the remaining milk mixture. Without delay, strain the custard through a fine-mesh sieve back into the large bowl. Stir in the cream.

Set the ramekins on a large baking sheet. Divide the bread cubes evenly among the ramekins. Pour the custard over the bread, dividing it evenly. Saturate the bread by gently pushing it down into the custard.

Bake the puddings on the baking sheet until a knife blade inserted in the center of a pudding comes out clean, about 25 minutes. Transfer to a wire rack to cool. The puddings will deflate as they cool.

Meanwhile, in a medium, deep bowl, whisk the cream until soft peaks form. Cover and refrigerate until serving.

Serve the puddings warm or at room temperature. Top each pudding with a dollop of the whipped cream, and dust the cream lightly with cinnamon.

Submitted 9/7/11.
Source: Baking For All Occasions by Flo Braker
Submitted By: b smith

Persimmon Bread Puddings