Persimmon Bread Pudding Recipe

When fall arrives, my in-laws garden is flooded with fresh persimmons. But you can only make so many persimmon cookies before it gets a bit old. Which is why I thought, why not make a persimmon bread pudding recipe? This easy dessert recipe is a great way to use up perishing fruit, and is easily adaptable to use with other ingredients. Click here for the Creme Anglaise, which is a great topping for this recipe!

Persimmon Bread Pudding Recipe

Persimmon Bread Pudding Recipe

Ingredients

  • 1 1/2 cups hachiya persimmon pulp (no skin)
  • 1 1/2 cups milk or heavy whipping cream (or combination of both)
  • 3/4 cup soft brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 3-4 cups of French baguette, day-old donuts or brioche bread, torn into bite size pieces

Instructions

  1. In a large mixing bowl, whisk together eggs, persimmon, milk, sugar, vanilla, salt and cinnamon. Add raisins and walnuts. Add bread cubes and allow to absorb liquid, even overnight.
  2. Pour the mixture into a buttered baking dish, loaf or 9x13 pan. Bake at 375 F for about 35-40 minutes, only until barely set. There should still be a slight jiggle in the center. This is best served chilled with Creme Anglaise on top.

Recipe by Jason Hill / CookingSessions.com

http://cookingsessions.com/persimmon-bread-pudding-recipe/