persimmon chocolate bread pudding

serves 6, or three with leftovers for another day

persimmon chocolate bread pudding

1/2 cup brown sugar
2 - 3 tbsp unsweetened cocoa powder (to taste)
1 cup soy milk
1 cup whole milk (or two cups soy milk)
2 eggs
1 tsp vanilla

1/2 loaf whole wheat bread, cut into 3/4 inch cubes
3/4 cup chocolate chips
2 fuyu persimmons

Preheat the oven to 350 F. Mix the first six ingredients (sugar, milk, cocoa powder, eggs, and vanilla). Add the bread to the bowl, toss, and set aside to soak for 15 minutes.

Layer bread with chocolate chips and persimmons (I made two layers of each), leaving some persimmon and chocolate chips to sprinkle at the top. (I used an 8x8 pyrex pan).

Place the dish in a large roasting pan, adding hot water until it reaches an inch up the sides of the dish. Bake for 45 minutes, let cool.

If you have it, serve with vanilla ice-cream.

This recipe was loosely based on one from Whole Foods.