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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Reviews (6)

89 Ratings
  • 5 star values: 12
  • 4 star values: 32
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 4
Rating: Unrated
12/21/2013
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.
Rating: Unrated
12/21/2013
This recipe was a lot of work for a very underwhelming result. It was really sweet and not in a good way.
Rating: Unrated
10/21/2013
So - the instructions aren't exactly clear.... The white chocolate sause is for on top of the bread pudding, yes?
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Rating: Unrated
12/08/2012
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!
Rating: Unrated
12/25/2010
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!
Rating: Unrated
12/26/2007
Kinda strange flavor but somehow still good.
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