• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Coconut Persimmon Bread Pudding

    uyu persimmons, lemon, cinnamon and full fat coconut milk come together to make this luscious Coconut Persimmon Bread Pudding that is the perfect dessert to feed a crowd!


    Ingredients
    *
    unsalted butter and sugar
    1
    day old baguette, cut into 1 inch pieces
    1 1/2
    cups
    Fuyu persimmon puree
    *
    zest of 1 lemon
    *
    juice of 1/2 large lemon
    1
    cup
    sugar
    1
    teaspoon
    cinnamon
    2
    cups
    full fat coconut milk
    3
    large eggs
    Directions
    Preheat oven to 350F. Butter a large baking dish and coat with granulated sugar. Fill dish with bread and set aside.
    In a blender combine persimmon puree, lemon zest, lemon juice, sugar, and cinnamon.
    In a sauce pan on medium heat warm coconut milk. In a separate bowl whisk eggs. Pour a bit of the warm coconut milk in eggs, whisking continuously to temper eggs.
    Add tempered eggs and remaining coconut milk to blender. Pulse to combine.
    Pour persimmon mixture over bread ensuring that all bread is covered.
    Transfer to oven and bake for 35-40 minutes, until bread is crisp on edges and custard has set. Serve warm alone or with whipped cream and a scoop of ice cream.

    The base number of servings for this recipe is 6
    OK

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