Recipe:

Bread Pudding with Persimmons and Chocolate

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Serves 12

This rich, chocolate-laden bread pudding highlights the exotic yet complementary tart sweetness of persimmons. A perfect fall dessert. Be sure to use fuyu persimmons - not hachiya ones. Serve with vanilla ice cream or whipped cream.

Ingredients

4 cups half-and-half
1 cup sugar
1/4 cup unsweetened cocoa powder
4 eggs
1 tablespoon vanilla extract
1 loaf challah bread, cut into 1-inch cubes
1 cup chocolate chips
2 fuyu persimmons, quartered and cut into 1/4-inch slices

Method

Preheat the oven to 350°F.

Combine half-and-half with sugar, cocoa powder, eggs and vanilla in a large mixing bowl, whisking until smooth. Add challah, toss to coat and set aside to let soak for 15 minutes.

Pour two-thirds of the challah mixture into a buttered 9- x 13-inch baking dish and sprinkle with 1/2 cup of the chocolate chips and all of the persimmons. Top with remaining challah mixture and remaining 1/2 cup chocolate chips. Place dish into a large roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the sides of the dish. Bake for 40 minutes, then set aside to let cool, leaving the dish in the water bath. Once cool, remove dish from water bath then cut pudding into squares and serve.

Nutrition

Per serving (About 1 square (6 oz)/158g-wt.): 340 calories (140 from fat), 16g total fat, 9g saturated fat, 7g protein, 45g total carbohydrate (3g dietary fiber, 29g sugar), 90mg cholesterol, 170mg sodium

Tags: Make Ahead, Family Friendly, Entertaining, Cooking with Kids, American, Vegetarian

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