Name: Hachiya Persimmon Bread Pudding
Yield: Makes 6 to 8 servings
Ingredients: 2 cups whole milk; 1 1/2 cupsHachiya persimmon purée; 3/4 cup packed dark brown sugar; 3 large eggs; 1/4 cup raisins; 1 teaspoon vanilla; 1/8 teaspoon salt; 8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf); 1/2 cup walnuts (2 oz), coarsely chopped and ">toasted; 1 1/2 tablespoons unsalted butter, cut into bits; Accompaniment: whipped cream

Active time: 15 min Start to finish: 1 1/2 hr

Cooks' note:

Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

2 cups whole milk

1 1/2 cupsHachiya persimmon purée

3/4 cup packed dark brown sugar

3 large eggs

1/4 cup raisins

1 teaspoon vanilla

1/8 teaspoon salt

8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)

1/2 cup walnuts (2 oz), coarsely chopped and ">toasted

1 1/2 tablespoons unsalted butter, cut into bits

Accompaniment: whipped cream

Preparation

Step 1
Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
Step 2
Put oven rack in middle position and preheat oven to 375°F.
Step 3
Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
Step 4
Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

TagsBread Pudding Pudding Dessert Persimmon Fruit Raisin Dried Fruit Walnut Nut Dinner Vegetarian Make Ahead Baking Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes