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persimmons

Persimmon Bread Pudding

Persimmon-Bread-Pudding_0.jpg

By: Co+op, stronger together

Total Time: 2 hours; 1 hour active
Servings: 8

Persimmons are here! If you’re new to cooking with this exotic winter fruit, grab a few and wait until they’re perfectly ripe before you begin this tasty recipe. But how do you tell when the ripeness is just right? Here’s an easy way to check: tug gently on the green top. If it comes off easily, it’s ready to eat! Don’t fret if it feels too soft, as these fruits are notorious for how soft and delicate their flesh becomes once they’ve reached peak ripeness.

Ingredients

  • 4 to 5 ripe Hachiya persimmons

  • 3 eggs

  • 2 cups milk

  • 3/4 cup sugar, divided

  • 2 teaspoons vanilla extract

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1 loaf (about 16 ounces) challah, torn or cut into bite-sized pieces

  • 1/2 cup raisins

Preparation

  1. Cut the ripe fruit in half. Scoop the pulp out with a spoon and puree or mash until smooth. Measure 1 1/2 cups of puree for the recipe (refrigerate or freeze extra puree to spoon over oatmeal, yogurt or ice cream).

  2. In a bowl, whisk together the persimmon puree, eggs, milk, sugar (reserve 1 tablespoon), vanilla, cinnamon and ginger. Stir the bread and raisins into the mixture, cover and let sit in the refrigerator for at least 1 hour.

  3. Preheat the oven to 350°F. Grease a 9 x 13 inch casserole dish with butter and sprinkle the dish with 1 tablespoon sugar. Pour the bread pudding mixture into the casserole dish, spread out evenly and bake for 40 to 45 minutes until just set but still pudding-like. Remove from oven and serve warm.

Serving Suggestion

This seasonal dessert is best served topped with whipped cream, vanilla ice cream or yogurt, and can be served warm, room temperature or cold. You can substitute brioche or Italian white bread for the challah if desired.