I have a serious problem. I go out for bread pudding once a week. It’s so unhealthy, yet I can’t get enough. So, when I had some over ripe Japanese Persimmon laying around, I decided to work it into a home made version using Essene bread (look for it in the frozen section of your supermarket) instead of that processed, white bread they use in restaurants. It has a grainier texture but at least it’s not all empty calories.
Be sure your persimmon is ueber-ripe. It should feel very heavy, begin to look wrinkled, with the stem part turning brown. Obviously, you can substitute other juicy fruit or even apple sauce or pumpkin puree.
- 6 ounces Sprouted Multigrain Essene Bread
– 1 cup Vanilla Almond Milk
– 1 tablespoon Apple Cider Vinegar
– 2 medium Eggs
– 10 g Chia Seeds
– 250 g Persimmon, diced (1 large)
– 1/4 cup maple syrup
– 2 teaspoons cinnamon
Cut the bread into 1-inch cubes and set aside.
Mix almond milk and vinegar, allow to curdle. Beat in eggs and maple syrup, season with cinnamon. Pour mixture over bread cubes and add chia seeds. Toss well to coat. The mixture will look quite wet at this point. Be sure to let it sit 30 minutes or overnight to allow the chia seeds to gel.
Pre-heat oven to 350 F and give the bread pudding another toss to redistribute the moisture. Bake 60 minutes or until set. Serve warm.