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.
We especially to use fresh persimmon pulp in bread pudding. It’s perfect served as a fall dessert for Halloween or Thanksgiving.
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 PuddingRecipe by Jason Hill – CookingSessions.com
- 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
- 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.