Persimmon Bread Pudding

Persimmon Bread Pudding Recipe 4
This persimmon bread pudding recipe is a great way to use up fresh soft hachiya persimmons. These grow quite well here in Southern California, and have a very soft, almost custard-like filling that can be eaten with a spoon, added to cookie dough, or served as a dessert on top of ice cream. We especially like it in a bread pudding as a fall dessert for Halloween or Thanksgiving.

This persimmon bread pudding recipe is a great way to use up fresh soft hachiya persimmons. These grow quite well here in Southern California. They have a very soft, almost custard-like filling that can be eaten with a spoon, added to cookie dough, or served as a dessert on top of ice cream.

Persimmon Bread Pudding Recipe 1
Fresh ripe persimmons are perfect for a bread pudding.

We especially to use fresh persimmon pulp in bread pudding. It’s perfect served as a fall dessert for Halloween or Thanksgiving.

Persimmon Bread Pudding Recipe 2
Enjoy this Bread Pudding topped with a creme Anglaise or whipped cream.

Serve this delicious bread pudding with my Creme Anglaise or a nice heaping spoonful of freshly whipped cream. You can play around with the bread ingredients by using a French baguette, day-old donuts or brioche bread, torn into bite size pieces.

Persimmon Bread Pudding Preview

Persimmon Bread Pudding

This persimmon bread pudding recipe is a great way to use up fresh soft hachiya persimmons. These grow quite well here in Southern California, and have a very soft, almost custard-like filling that can be eaten with a spoon, added to cookie dough, or served as a dessert on top of ice cream. We especially like it in a bread pudding as a fall dessert for Halloween or Thanksgiving.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8

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 French baguette, cut into cubes

Instructions
 

  • 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.
  • Pour the mixture into a buttered baking dish, loaf or 9×13 pan.
  • Bake at 375 F for about 35-40 minutes, only until barely set. There should still be a slight jiggle in the center.
  • Serve chilled with Creme Anglaise, vanilla ice cream or whipped cream on top.

Video

Keyword dessert, Fall recipes, fruit, persimmons, thanksgiving

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