Persimmon and Raisin Bread Pudding with Ginger/Orange Rum Sauce

Chef Daniel Orr doesn’t want to neglect the treasure trove of puddings and sauces that can make Thanksgiving such a treat. Here’s what he can do with Persimmons and Rum Sauce.

Chef Orr says “In Indiana, it just wouldn't be Fall without a pan of homemade persimmon pudding. This unique fruit grows on a tree that is part of the ebony family. These puddings are great the day they are cooked but may be made in advance and gently reheated.”

Ingredients

For the puddings:

4 eggs

pinch kosher salt

½ cup sugar

½ cup sorghum

2 cup heavy cream

1 teaspoon vanilla

2 cups local persimmon puree

8 cups sourdough bread, cut into 1-inch cubes

½ cups white raisins

2 teaspoons lemon zest

1 teaspoon Sweet Seasons Spice blend (recipe follows - or equal parts nutmeg and cinnamon)

For the sauce:

2/3 cup orange juice

1/2 cup rum

1/3 cup light brown sugar

1 tablespoon butter

1 tablespoon minced ginger

1 pinch salt

1 tablespoon cornstarch

For the puddings combine eggs, salt, sugar, and sorghum in a large mixing bowl. Stir in cream, vanilla, spices, and persimmon purée. Mix well to incorporate. Add bread, raisins, and lemon zest, toss to coat well and let stand at room temperature 30 to 60 minutes. Preheat oven to 400°F. Butter a 9 x 13-inch baking pan or similar-sized pan or 8-10 individual portion ramekins. Distribute bread pudding mixture evenly. Put pan or ramekins into a larger pan that contains enough hot water to come halfway up the sides of the bread pudding dishes. Bake for about 40 minutes or until a knife comes out clean. Ramekins will take about 25 minutes. Cool until warm to touch. While pudding cools, combine orange juice, rum, butter, ginger, and salt in a small saucepan. Bring to a boil then reduce to a simmer. Combine cornstarch with 1/2 cup water. Add to the orange juice mixture. Stir until thickened. Serve bread pudding warm, cut into 8 even portions. Drizzle each with about 2 tablespoons of warm sauce.

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