Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

on Monday, 11 December 2017. Posted in Recipes

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

Break out the bread pudding, it's holiday season! Okay yes, we agree that bread pudding is a terrible name for food because admittedly it just kind of sounds yucky. However, this recipe is far from yuck. It's delicious, hearty, and sure to become a quick fan favorite. Not a persimmons person? No problem! Recipe creator, Amber St. Peter suggesting subbing with your favorite stone fruit instead. Bam! Problemo solved. Enjoy!

Ingredients:
6 heaping cups stale french bread, cubed
4 persimmons, halved and thinly sliced
1/3 cup whiskey
1 tsp. coconut oil
1 Tbsp. sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. cardamom
1 14oz. can full fat coconut milk
1 cup unsweetened almond milk
1/4 cup maple syrup
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup cornstarch
Freshly grated nutmeg, for garnish

 

Directions:
1. Preheat oven to 350° F. Grease 9x13" baking dish.
2. Place stale bread cubes into a large bowl, set aside.
3. In a medium baking dish toss together persimmons, whiskey, coconut oil, guar, ginger, nutmeg, and cardamom. Bake for 20 minutes, tossing again about halfway through.
4. While persimmons are cooking, whisk together the coconut milk, almond milk, maple syrup, vanilla, cinnamon, ginger, and cornstarch in a saucepan. Cook over low-medium heat for 10 minutes, stirring frequently until mixture thickens.
5. Once finished pour the coconut milk mixture and the whiskey baked persimmons over the brad in the large mixing bowl. Mix to combine evenly.
6. Pour the mixture into the prepared 9x13" baking dish. Let sit for at least 20 minutes, then back for 15-20 minutes. Serve immediately. 

 

~

 

Get more great vegan recipes at Good-Saint.com.


Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Share This

blog comments powered by Disqus