Spiced Persimmon and Coconut Bread Pudding with Cinnamon Maple Sauce

Ingredients

• •6 cups of cubed day-old bread (such as brioche or challah)
• •2 ripe persimmons, peeled and diced
• •1/2 cup shredded coconut
• •1/3 cup brown sugar
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground ginger
• •1/4 teaspoon salt
• •3 large eggs
• •2 cups whole milk
• •1 teaspoon vanilla extract
• •1/2 cup pure maple syrup
• •2 tablespoons unsalted butter
• •1/2 teaspoon ground cinnamon (for sauce)
• •Optional: whipped cream or ice cream for serving

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

2. 2

   In a large mixing bowl, combine the cubed day-old bread, diced persimmons, and shredded coconut. Toss to evenly distribute the ingredients.

3. 3

   In a separate bowl, whisk together the brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Add the eggs, whole milk, and vanilla extract, and whisk until smooth.

4. 4

   Pour the custard mixture over the bread, persimmons, and coconut. Gently fold everything together to ensure the bread is fully coated and absorbing the liquid. Let the mixture sit for about 10 minutes to soak.

5. 5

   Transfer the bread mixture into the prepared baking dish, spreading it out evenly. Cover loosely with foil and bake for 30 minutes.

6. 6

   Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pudding is set. Remove from the oven and let it cool slightly.

7. 7

   While the pudding cools, prepare the Cinnamon Maple Sauce. In a small saucepan, melt the butter over medium heat. Stir in the maple syrup and ground cinnamon. Cook for 2-3 minutes, stirring constantly, until the sauce is warm and slightly thickened.

8. 8

   Serve the bread pudding warm, drizzled generously with the Cinnamon Maple Sauce. Optionally, top with whipped cream or ice cream for an extra indulgent treat.