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Captain Morgan Persimmon Bread Pudding And Crème Anglaise

For the pudding

Ingredients

  • 1 ½ cups persimmon pulp
  • 1 persimmon, soft
  • 1 ¼ cups Captain Morgan Original Spiced Rum
  • ½ cup raisins
  • ½ cup walnuts, chopped
  • ¾ cup brown sugar
  • ¾ cup milk
  • 3 eggs
  • ½ stick cinnamon
  • 1 teaspoon vanilla
  • ½ clove star anise
  • ¼ teaspoon salt
  • Butter
  • 1 baguette, torn into small pieces

Directions

Have additional Captain Morgan at the ready, for drinking and cooking. Preheat oven to 375°F degrees. Grease a baking pan and set aside.

Squeeze the pulp from the persimmons. In a medium saucepan, heat up the milk with the star anise and cinnamon. Right when the mixture begins to simmer, remove from heat and let it cool back down. Remove cinnamon stick and star anise from the saucepan. Whisk together the milk, brown sugar, eggs, vanilla and salt. Add in the raisins and walnuts. Mix in the pulp and the soft fruit.

Place the torn baguette pieces into a baking dish and pour the liquid over top, letting the bread absorb the liquid. Then place small pieces of butter on top of the mixture in the pan. Bake for about 40 minutes, until the pudding is puffed up. Let it cool for 20 minutes before serving and prepare the crème anglaise.

For the crème anglaise

Ingredients

  • 1 cup milk
  • 1 cup heavy cream
  • 5 egg yolks
  • ½ cup sugar
  • 2 tablespoons Captain Morgan Original Spiced Rum

Directions

In a medium saucepan, heat the milk and cream. Stir occasionally and do not let the mixture boil. On the side, beat the egg yolks with the sugar. The mixture should turn a pale yellow. Slowly add the milk and cream mixture to the egg and sugar mixture while stirring. It is important to incorporate the mixture slowly so that the egg does not cook. Transfer the mixture into a new saucepan. Heat while stirring so that the sauce thickens. Remove from heat and add Captain Morgan Original Spiced Rum.

To serve, place several spoonfuls of sauce into a shallow bowl and place the warm bread pudding on top. Enjoy!

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