persimmon white chocolate bread pudding

I shared photos of these persimmons in this post, here.

They were gifted to me by our friends, the Waren's.  Aren't they beautiful!?!

I displayed them on a cake stand and watched them ripen/rest over the course of a week . . . and pondered what I was going to make with them.

A 'butter lettuce, persimmon, feta, and hazelnut salad,' maybe? 

Well, as good as that sounds (and is!), I opted for a comforting dessert instead . . . a persimmon white chocolate bread pudding.

Have you ever tried a persimmon?

Their appearance and color is so unique; and their delicate, sweet flavor makes them ideal to use in jams, chutneys, sorbets, baked goods, and other desserts.

In this dessert, persimmon puree is paired with a hint of cinnamon, nutmeg, and creamy white chocolate . . . allowing their tender sweetness to shine through. And the crisp (and shiny) raw sugar topping makes it extra special.

This is a warm and delicious dessert worthy of cooler Fall days . . . and cold Winter nights.

              . . . And just in time for the long, relaxing weekend after a busy Thanksgiving week . . .

persimmon white chocolate bread pudding

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1 1/2 cups fresh Fuyu persimmon puree, 

or 5 Fuyu persimmons, peeled, seeded and mashed

zest of 1 lemon

juice of 1/2 lemon

1 cup sugar, plus more, for baking dish

unsalted butter, for baking dish

10 slices (about 1 1/2 pounds) 3/4-inch-thick day-old or toasted brioche, cut into 3/4-inch pieces

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

6 ounces white chocolate, coarsely chopped or chips

1 cup milk

1 cup half-and-half

3 large eggs

raw sugar, for sprinkling on top 

.     .     .     .     .     .     .     .     .     .

Preparation

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, milk and half-and-half; 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. Using a Tablespoon, sprinkle desired amount of raw sugar over the top. 

Bake until filling sets, about 35 minutes. Enjoy!

a simple pictorial . . . 

puree your persimmons by peeling, seeding, and mashing

follow preparation for adding the remainder of wet ingredients

butter your baking dish and sprinkle lightly with sugar

place bread in the baking dish and sprinkle with cinnamon and nutmeg 

slowly pour persimmon mixture over the bread cubes 

 sprinkle tops with raw sugar

bake and enjoy!

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