Persimmon Bread Pudding with Rum Sauce Makes 8 Servings
	Ingredients: 4 eggs 6 cups crustless country French sourdough bread, cut into 1-inch cubes Pinch kosher salt 1 cup sugar Butter-flavored cooking spray 2 cups skim milk 2/3 cup orange juice 1 teaspoon vanilla 1/2 cup rum 1/2 teaspoon each ground nutmeg and cinnamon 1 tablespoon butter 1/3 cup light brown sugar 2 ripe Hachiya persimmons, stemmed, seeded, and puréed, about 2 cups 1/4 teaspoon ground allspice 1 tablespoon cornstarch
	Instructions: 1. Put raisins in a small bowl with brandy to soak for 20 minutes or more. Drain. 2. Meanwhile, pour 3/4 cup boiling water over bulgur, fluff with a fork, and set aside for 10 minutes. Taste. If too hard and chewy, add more water, 2 tablespoons at a time; fluff and let sit. 3. Melt butter in a skillet over medium heat and add celery and scallions. Cook, stirring, until scallions soften, 3 or 4 minutes. Add to bulgur along with grapes, raisins, and mint. Season with salt and pepper. If not used inside the cavity of a bird, the stuffing should be put into a casserole that has been greased with butter-flavored cooking spray, moistened with about 1/4 cup Chicken Stock, and baked at 350°F about 30 minutes or until heated through.

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