Persimmon Bread Pudding with Rum Sauce

Makes 8 servings

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

1. Combine eggs, salt, and sugar in a large mixing bowl. Stir in milk, then add vanilla, nutmeg, cinnamon, and persimmon purée. Add bread, mix well, and let stand at room temperature 30 to 60 minutes. Preheat oven to 400°F.
2. Spray a 9 x 13-inch baking pan or similar-sized pan with cooking spray. Distribute bread pudding mixture evenly. Put pan into a larger pan that contains enough hot water to come halfway up the sides of the bread pudding pan.
3. Bake about 40 minutes or until a knife comes out clean. Cool to warm.
4. While pudding cools to warm, combine orange juice, rum, butter, brown sugar, and allspice in a small saucepan. Bring to a boil then reduce to a simmer. Combine cornstarch with 1/2 cup water. Add to the orange-juice mixture. Stir until thickened. Serve bread pudding warm, cut into 8 even portions. Drizzle each with about 2 tablespoons of warm sauce.