Best Persimmon Pudding Bread Recipes

HACHIYA PERSIMMON BREAD PUDDING

Steps:

• 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.
• Put oven rack in middle position and preheat oven to 375°F.
• 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.
• 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.

PERSIMMON PUDDING BREAD

Steps:

• 1. Combine milk, pulp, vanilla and sugar.
• 2. Sift together dry ingredients and stir into wet mixture. Fold in nuts and raisins.
• 3. Pour into a greased 9x5" loaf pan. Bake in a 350 degree oven for 1-1 1/2 hours.

CROCK POT PERSIMMON BREAD PUDDING

Steps:

• Spray the interior of the crock pot with nonstick spray.
• Mix together bread cubes, grated persimmon, and place in the crock pot.
• Stir together sugar, eggs, half and half, milk, and cinnamon.
• Pour mixture over bread, making sure it covers all the bread.
• Sprinkle the top with toasted pecans.
• Grate a little nutmeg over the top.
• Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
• Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.

PERSIMMON WHITE CHOCOLATE BREAD PUDDING

Steps:

• 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.
• 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.

CAPTAIN MORGAN'S PERSIMMON BREAD PUDDING AND CREME ANGLAISE

Steps:

• Persimmon Bread Pudding.
• Preheat oven to 375.
• Grease baking pan & set aside.
• Squeeze the pulp from the persimmons.
• In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
• Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
• Add raisins, walnuts, pulp & soft fruit to saucepan.
• Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
• Place small pieces of butter on top of the mixture in the pan.
• Bake for 40 minutes or till pudding is puffed up.
• Let cool for 20 minutes before serving & prepare the creme anglaise.
• Creme Anglaise.
• In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
• Beat egg yolks with sugar.
• Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
• Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
• Once thicken remove from heat & add spiced rum.

PERSIMMON WHITE CHOCOLATE BREAD PUDDING

Steps:

• 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. First published: November 2005