Friday, December 03, 2010

Persimmons are BACK! - Persimmon Bread Pudding for BREAKFAST!

If you're like me - an avid forager & kitchen witch - you might wake up one morning to discover that 40 of the 212 persimmons you harvested and have spread out on cookie sheets, trays and the little cardboard trays that once held pint and half pint canning jars - are ripe and already have been discovered by the ants.  Fortunately, the ants never get farther than under the little crown of four leaves at the stem and are easily evicted under running water.

After filling six dehydrator sheets with sliced persimmon, and putting 11 cups of persimmon pulp into freezer bags - you then discover that the gallon bag of croutons and the decidedly non-vegan chicken parts rescued from the freezer of a friend moving to Portland (to pass along to another friend for chicken stock - hey, the chicken is already dead!) - are taking up so much space that you don't have much room for more persimmon pulp in the freezer.

Then, the next morning - say, today - you wake up and find that only 3-4 persimmons, small ones at that, are really super ripe and it's not worth adding them to the dehydrator when you can kill two birds with one stone by using up some of those fabulous sourdough croutons.

Ladies & Gems - I give you:

Persimmon Bread Pudding

  • 4 cups bread cut into 1"-1.5" chunks (last night's leftover baguette baseball bat is ok!)
  • 3 cups almond milk (regular or vanilla)
  • 2-3 small Hachiya persimmons so ripe that you have to take care not to pierce the skin with your fingertip
  • 1/3-1/2 cup maple syrup
  • 1 Tb ground cinnamon
  • 1/2 tsp ground clove
  • 1 tsp vanilla extract
  • 1 cup raisins or currants or dried cranberries (or some other dried fruit - chopped dried apricots, nectarines or apples might be nice!)
  • 3/4 coarsely chopped pecans
  1. Pour almond milk into your blender up to the 2 cup mark.
  2. Cut hachiyas in half and scoop out pulp with a big tablespoon, straight into the blender.
  3. Check the level - add more almond milk to bring it up to 3 or 3.5 cups.
  4. Add maple syrup (reserving 3 TB), cinnamon, clove, vanilla to the blender cup - put the lid on and process til smooth.
  5. Pour custard onto bread crumbs in a large mixing bowl - let soak 5-10 minutes, depending on how tough your bread is already.  You want it to absorb a lot of the liquid and there will still be some liquid floating around.
  6. Mix in raisins and toasted nuts gently - don't mash up the bread!
  7. Transfer to a lightly greased gratin dish or baking dish - the depth of the dish affects the cooking time and the final outcome.  If you like a soft, custardy bread pudding, use a deeper dish - if you like it to be a little more chewy and crispy, use a more shallow dish.
  8. Drizzle reserved maple syrup on top.
  9. Bake in 375 oven for 20 minutes - the bread pudding will bubble and get puffy - it will settle a bit after it cools.
Eat it warm or cold!


Salon Fan said...

Hi, I am new to your site. I have no idea what persimmons are.

Actually ever since I started my online job for a Woman's Club I have had to follow blogs and websites and am learning a lot!

I will subscribe to your RSS feed so that I can stay up to date. I follow a lot of blogs and sites to find the newest and best info or new ideas for our women. I usually leave a signature and I hope that is ok. Please send me an email if it is not.

Shellac Nails
Glitzy Gals Club Online Consultant

glittertoesutah at gmail dot com

The Veggie Queen said...

Thanks for this post. I have a whole bunch of persimmons that are ripening and unfortunately many ants that are paying attention to them.

I put them in my husband's smoothies and usually dry them but I've been too busy. This will at least help me use up a few of them.

Jenn said...

The ants don't eat very much - I usually suffer an onslaught of ants when I have ripening persimmons in the house. They only get into blemishes or just under the crown of the leaves. If you wash off the persimmons, you wash off the ants, too. :)

I also find that if I scoop the pulp from a bunch of persimmons, puree it in the blender and freeze it (ziploc bags or ice cube trays) it works just as well for smoothies, bread pudding, cookies & breads.