Captain Morgan’s Persimmon Bread Pudding with Crème Anglaise

I remember the first time I tasted a persimmon. I was skeptical of its bright orange hue and strange texture, but one bite of the sweet, almost honey-like pulp changed everything. It was autumn in a single fruit, a reminder of crisp air and cozy nights. When I stumbled upon this recipe pairing that unique fruit with spiced rum and creamy custard, I knew I had to try it. This is comfort food elevated, a dish that whispers of holidays and warmth.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Yields: 1 pan
• Dietary Type: Not specified

Ingredients

• 1 1/2 cups persimmon pulp (from about 1 large, very soft persimmon)
• 1/2 cup raisins
• 1/2 cup walnuts, chopped
• 3/4 cup milk
• 1/2 of a star anise pod
• Small pieces of butter (for dotting)
• 1 1/3 cups spiced rum, (Captain Morgan’s is a great choice)
• 3/4 cup brown sugar
• 3 eggs
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt
• 1 baguette, torn into small pieces

For the Crème Anglaise:

• 1 cup milk
• 1 cup heavy cream
• 5 egg yolks
• 1/2 cup sugar
• 2 tablespoons spiced rum

Equipment Needed

• Baking pan (e.g., 8×8 inch square pan or similar)
• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C).

2. Grease your baking pan with butter or cooking spray and set aside. This will prevent the bread pudding from sticking and ensure easy removal after baking.

3. Squeeze the pulp from the ripe persimmon. You should have about 1 1/2 cups. The persimmon should be very soft – almost jelly-like – for optimal pulp extraction.

4. In a medium saucepan, heat 3/4 cup of milk with the 1/2 of a star anise pod and the cinnamon stick. Heat until the mixture begins to simmer. Do not boil.

5. Remove the saucepan from the heat and allow the milk mixture to cool slightly. This allows the flavors of the star anise and cinnamon to infuse the milk. Once cooled to a warm temperature (not hot), remove the cinnamon stick and star anise.

6. In the same saucepan, whisk together the infused milk, brown sugar, eggs, vanilla extract, and salt. Ensure the brown sugar is fully dissolved into the liquid.

7. Add the raisins, walnuts, and persimmon pulp to the saucepan with the milk and egg mixture. Gently stir to combine all ingredients.

8. Place the torn baguette pieces into the greased baking dish. Distribute the bread evenly across the bottom of the pan.

9. Pour the saucepan mixture over the top of the torn baguette pieces in the baking dish. Ensure all the bread is saturated with the liquid mixture. Gently press down on the bread to help it absorb the liquid.

10. Dot the top of the mixture with small pieces of butter. This will add richness and help the bread pudding brown beautifully in the oven.

11. Bake for 40 minutes, or until the bread pudding is puffed up and golden brown. A toothpick inserted into the center should come out relatively clean (a little moisture is okay).

12. Let cool for 20 minutes before serving. This allows the bread pudding to set slightly. While it cools, prepare the crème anglaise.

Crème Anglaise Instructions:

1. In a medium saucepan, heat 1 cup of milk and 1 cup of heavy cream. Stir occasionally and do not let the mixture boil. Heat until it just starts to simmer around the edges.

2. In a separate bowl, beat the 5 egg yolks with the 1/2 cup of sugar until the mixture is pale yellow and slightly thickened. This is an important step for creating a smooth crème anglaise.

3. Temper the egg yolk mixture by slowly adding the hot milk and cream mixture to the egg and sugar mixture. Add the liquid in a slow, steady stream while continuously stirring or whisking the egg mixture. This prevents the eggs from scrambling.

4. Transfer the tempered mixture back to the saucepan.

5. Heat the mixture over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. This usually takes about 5-10 minutes. Be patient and don’t increase the heat, or the eggs may curdle.

6. Once thickened, remove the saucepan from the heat and add the 2 tablespoons of spiced rum. Stir to combine.

Expert Tips & Tricks

• Persimmon ripeness is key. Ensure the persimmon is very soft and yielding to the touch before using. If it’s still firm, let it ripen at room temperature for a few days.
• Don’t skip the tempering process. Tempering the eggs is crucial for achieving a smooth, silky crème anglaise. Adding the hot liquid too quickly will result in scrambled eggs.
• Day-old baguette works best. Stale bread absorbs the liquid custard mixture more effectively, resulting in a better texture. You can also dry the baguette pieces in a low oven for a few minutes if you don’t have day-old bread.
• Customize the spices. Feel free to adjust the spices to your liking. A pinch of nutmeg or cloves would also complement the persimmon and rum flavors nicely.
• Make the crème anglaise ahead of time. The crème anglaise can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld and saves time on the day you plan to serve the bread pudding.

Serving & Storage Suggestions

Serve the warm persimmon bread pudding drizzled generously with the crème anglaise. A sprinkle of extra chopped walnuts adds a nice textural contrast.

Storage: Leftover bread pudding should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. The crème anglaise should also be stored in an airtight container in the refrigerator and will keep for up to 3 days.

Reheating: Reheat the bread pudding in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions for a quicker option. Gently warm the crème anglaise on low heat on the stovetop or in the microwave, stirring frequently.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1730.1 kcal	N/A
Calories from Fat	440 g	25%
Total Fat	48.9 g	75%
Saturated Fat	21.3 g	106%
Cholesterol	443.5 mg	147%
Sodium	1659.3 mg	69%
Total Carbohydrate	236.1 g	78%
Dietary Fiber	7.8 g	31%
Sugars	83.1 g	332%
Protein	45.4 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free baguette to make this recipe gluten-free.
• Dairy-Free: Substitute the milk and heavy cream with non-dairy alternatives such as almond milk or coconut cream.
• Nut-Free: Omit the walnuts for a nut-free version.
• Spice it up: Add a pinch of cayenne pepper to the crème anglaise for a subtle kick.
• Seasonal Fruit: Experiment with other seasonal fruits such as apples, pears, or cranberries in place of the persimmon.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: Yes, you can use other types of bread such as challah or brioche, but a crusty baguette works best for soaking up the custard.

Q: How do I know when the crème anglaise is thick enough?
A: The crème anglaise should be thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should remain visible.

Q: Can I make this bread pudding ahead of time?
A: You can assemble the bread pudding a day in advance and store it in the refrigerator. However, it’s best to bake it just before serving for optimal texture.

Q: What if I don’t have spiced rum?
A: You can use regular rum and add a pinch of cinnamon, nutmeg, and cloves to mimic the spiced flavor.

Q: Can I freeze the bread pudding or crème anglaise?
A: Freezing the bread pudding is not recommended as the texture may change upon thawing. The crème anglaise can be frozen, but it may become grainy.

Final Thoughts

This Captain Morgan’s Persimmon Bread Pudding with Crème Anglaise is more than just a recipe; it’s an experience. The warm, spiced flavors combined with the creamy custard create a symphony of textures and aromas that will transport you to a cozy autumn evening. Don’t be intimidated by the seemingly long ingredient list – each component plays a vital role in creating this exceptional dessert. I encourage you to try this recipe and share your thoughts. Perhaps pair it with a glass of your favorite spiced rum cocktail to complete the experience! Happy baking!