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Friday, November 27

Persimmon bread pudding

You would think that the day after Thanksgiving would have had me running the other way from cooking and food all together- but it was a busy day in the kitchen for me. One of the highlights for me today and being lazy around the house was making this persimmon bread pudding.

I bought the persimmons a week or so back and was using them as decoration in my dining room until they were perfectly ready today. The recipe couldn't be much easier (as easy as 123 as I like to joke!).

Here is what you will need:

4 persimmons
1 loaf of challah bread or something crusty (cut up in cubes)
spices (cinnamon, nutmeg) a healthy dash of each
3/4 dark brown sugar
Bourbon (optional)
1/2 stick of unsalted butter (cold- cut up pats)
2 cups of milk (I used non fat)
1 tablespoon of vanilla
3/4 cup of currants (you could use raisins- but I don't like them)
pinch of salt
4 eggs (I used 2 whole eggs and 2 whites)

Preheat your oven to 350.
Cut up the bread into large cubes and put in a large mixing bowl.
Add all of the above (minus the butter, salt and bourbon and persimmons) into the bowl and mix around
(this should make the bread soggy and mushy (add more milk if you need it)- let this sit for about 15 minutes).
In this time coat a pyrex baking dish (with cooking spray or butter or whatever you like to use) and cut up the 4 persimmons and add to the mixture. Transfer the mixture into the baking dish and use the pats of butter to top the bread pudding (this is when I used the pinch of salt just to sprinkle lightly on the top). Pop the baking dish into the oven for around 15 minutes and then check on things (make sure it isn't burning or spilling over the top and making a mess in your oven).
At this point I took the bread pudding out of the oven and put it on the counter and splashed a healthy amount of bourbon on top of the bread pudding and then put it back in the oven for around another 15 minutes. 30 minutes should do it- but might be a little less and might be a little more depending on your oven. I like to check things every few minutes when I think it is time for things to come out. It should be somewhat stiff and golden brown and the smell will be wonderful filling your kitchen and whole house. You could serve this warm right away or let it cool down. Maybe a dollop of crème fraîche or whipped cream or vanilla or caramel ice cream!

If you make this- let me know what you think. The persimmon is one of my favorites and bread pudding- well it could be a food group for me!


Andrea V.@ said...


Just wanted to say: Love your personality, love the blog.

I made Nutella Bread Pudding for Thanksgiving and it was DEEEEVINE! Basically the same basic recipe for a no frills bread pudding, but dollop copious amounts of nutella. (I'm a little glutton so I used 1/2 & 1/2 and heavy whipping cream vs milk ;)

Everyone freaked over it!



JR said...

Wow that's great, I just happened to pick up a few persimmons at the store the other day. Although I like them just like a peach or an apple of the vine, I have heard of persimmon bread and am eager to go out and get a few more. Talk about designing some inspiration into my day thanks. Interior Design

Katy said...

Yum! My sis made us all a Parsnip Bread Pudding (thank you, Martha Stewart) that was divine. How can you go wrong with eggs and bread and cream? I mean, really.


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