Directions

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