WHISKEY BAKED PERSIMMON BREAD PUDDING
Hi friends! If you've been following along with my daily stories on IG, you know that it's been a crazy few weeks over here. I'm finally and officially certified as a power yoga and yoga sculpt instructor and I am SO excited about it! It's been a ton of work - I've been at the studio nearly every damn for the last 6ish months, since the day we got back from our Honeymoon. I'm exhausted! Plus, I've got my second cookbook in the works and also - the Holidays! So today I'm throwing it back AND recommending a great Holiday gift; This Whiskey Baked Persimmon Bread Pudding is SO good that I released it in my first cookbook, Homestyle Vegan, last year. But cool weather and fresh persimmons are back, and I knew I had to share. And if you still need a gift? My cookbook is on sale and is PACKED with delicious, plant-based recipes! Alright, that's the pitch. Moving on!
Bread pudding is just the worst name. It sounds like a soggy, sweetened, puréed loaf of bread and it deserves SO much more credit than that. This hearty bread pudding is stuffed with spiced, whiskey-baked persimmons and tossed in a rich coconut cream mixture before baking. It’s a super impressive looking and tasting treat, and is a great way to explore using sweet, seasonal persimmons. Persimmons not your jam? Try using your favorite stone fruit, instead. Let's bake, babes!
6 heaping cups (375 g) stale french bread, cubed
4 persimmons, halved and thinly sliced
1/3 cup (80 ml) whiskey
1 teaspoon coconut oil
1 tablespoon (14 g) sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon cardamom
1- 14 oz. can (414 ml) full fat coconut milk
1 cup (240 ml) unsweetened almond milk
1/4 cup (60 ml) maple syrup
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup (36 g) cornstarch
freshly grated nutmeg, for garnish
Preheat the oven to 350º. Grease a 9x13 baking dish. Place the stale bread cubes into a large bowl and set aside.
In a medium baking dish toss together the persimmons, whiskey, coconut oil, sugar, ginger, nutmeg and cardamom. Bake for 20 minutes, tossing again about halfway through.
While the persimmons are cooking, whisk together the coconut milk, almond milk, maple syrup, vanilla, cinnamon, ginger and cornstarch in a saucepan. Cook over low-medium heat for 10 minutes, stirring frequently, until the mixture thickens. Once finished, pour the coconut milk mixture and the whiskey baked persimmons over the bread in the large mixing bowl. Mix to combine everything evenly, then pour the mixture into the prepared 9x13 inch baking dish. Let it sit for at least 20 minutes, then bake for 15-20 minutes. Serve immediately!
Leftovers save well in the fridge up to one week.
Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,