New year! New Goals! And at the top of my list this year is to eat more fruits and veggies! And I'm not talking like a goal to do this for 6 weeks and then stop. I'm talking about a full on life style change. One that I focus on day in and day out for the entire year until it becomes a new habit. Something that I do without having to think about or plan.
To help get me started I joined a challenge that focuses on creating healthy habits and this weeks challenge is to eat one new fruit or vegetable - that you haven't had before - each day! She gave us a list of things we may or may not have even heard of before.
Persimmon
Jicama
Eggplant
Plantains
Chayote
Tomatillos
Pumelos
Dandelion Greens
Beets
For this recipe I chose Persimmon. I found it at the nicer of the grocery stores I go to in their exotic fruit section. A persimmon is an Asian fruit that grows on a tree. There is a smaller one that is usually yellow/orange in color and then a larger one that is usually red. I got the smaller, yellow ones since that is what my store had and they worked perfectly for this recipe.
Persimmon Bread Pudding
- 1.5 pieces fat, white bread
- 1/2 of a small persimmon (65 grams)
- 1 egg
- 1/2 cup half and half
- 2 Tbsp. brown sugar
- 1/2 tsp. cinnamon
- pinch of salt
- 1/2 tsp. vanilla extract
1. Set oven to 350.
2. Rip up bread pieces into small, bite size pieces and place on a cookie sheet.
3. Place in oven and bake for 20-30 minutes, rotating once. Make sure to check on these often so they don't burn. You do however, want them to be a nice golden color.
4. Once you take the bread out of the oven raise the temp. to 400 degrees.
5. In a bowl whisk together the egg, half and half, brown sugar, cinnamon, salt and vanilla.
6. Add the persimmon and the toasted bread to the egg mixture and combine until all the bread has been covered. Let sit for 20 minutes.
7. Spray a small cast iron skillet with cooking sprat and poor the mixture into it.
8. Place in the oven and bake for 40 minutes.
9. Take out, divide into two and serve warm.
Serves 2
Calories: 262
C:32.6 F:9.6 P:7.6
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