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Persimmon White Chocolate Bread Pudding

  • servings: 10

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Ingredients

  • 1 1/2 cups fresh Fuyu persimmon puree, or 3 Fuyu persimmons, peeled, seeded and mashed
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 cup sugar, plus more, for baking dish
  • Unsalted butter, for baking dish
  • 10 slices (about 1 1/2 pounds) 1 1/2-inch-thick day-old or toasted brioche, cut into 1 1/2-inch pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 6 ounces white chocolate, coarsely chopped or chips
  • 2 cups milk
  • 3 large eggs

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a small saucepan, combine persimmon puree, lemon zest, lemon juice, and 1/2 cup sugar; simmer over low heat until sugar is dissolved.

  2. Step 2

    Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.

  3. Step 3

    In a medium saucepan, combine remaining 1/2 cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.

  4. Step 4

    Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture. Pour mixture into baking dish, covering bread completely. Bake until filling sets, about 35 minutes.

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Reviews (6)

  • ashanderson001 21 Dec, 2013

    LauraGene in step four the warm milk is the same as the white chocolate, sugar, milk mixture from step three so you combine it all (eggs, fruit, and milk) and that's the liquid custard for your bread pudding.

  • ashanderson001 21 Dec, 2013

    This recipe was a lot of work for a very underwhelming result. It was really sweet and not in a good way.

  • LauraGene 21 Oct, 2013

    So - the instructions aren't exactly clear.... The white chocolate sause is for on top of the bread pudding, yes?

  • Megan Tadej Malkin 8 Dec, 2012

    This was the first time I baked with persimmon, and wow, what a treat, my whole family loved this festive bread pudding, it will for sure be on our Christmas dinner menu this year!:) thank you!

  • MearaB 25 Dec, 2010

    We made this on Christmas Eve and thought it was very good. The persimmon taste is mild and fragrant... almost like a touch of rose water. The white chocolate is subtle... We used Hachiya persimmon (have a tree) not Fuyu and it was fine (puree the pulp in blender - don't get the skins in there). We dd use a lot less bread... 13 oz instead of 24 oz.... would make it again!

  • pomegranatesky6 26 Dec, 2007

    Kinda strange flavor but somehow still good.