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Persimmon White Chocolate Bread Pudding




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How would you rate this recipe?
  • 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.
  • MS11802092
    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.

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