Name: Persimmon Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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

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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

Recipe by Jason Hill – CookingSessions.com

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.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings

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.

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