Back to Persimmon White Chocolate Bread Pudding All Reviews for Persimmon White Chocolate Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 10 1046_recipe_breadpudng.jpg

Ingredients Ingredient Checklist 1 1/2 cups fresh Fuyu persimmon puree, or 3 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) 1 1/2-inch-thick day-old or toasted brioche, cut into 1 1/2-inch pieces 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 6 ounces white chocolate, coarsely chopped or chips 2 cups milk 3 large eggs

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 1046_recipe_breadpudng.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

1046_recipe_breadpudng.jpg

1046_recipe_breadpudng.jpg

Ingredients

Ingredients

  • 1 1/2 cups fresh Fuyu persimmon puree, or 3 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) 1 1/2-inch-thick day-old or toasted brioche, cut into 1 1/2-inch pieces 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 6 ounces white chocolate, coarsely chopped or chips 2 cups milk 3 large eggs

Directions

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.

Reviews (6)

 Add Rating & Review     89 Ratings   5 star values:        12    4 star values:        32    3 star values:        28    2 star values:        13    1 star values:        4

Reviews (6)

Add Rating & Review     89 Ratings   5 star values:        12    4 star values:        32    3 star values:        28    2 star values:        13    1 star values:        4

Add Rating & Review

89 Ratings 5 star values: 12 4 star values: 32 3 star values: 28 2 star values: 13 1 star values: 4

89 Ratings 5 star values: 12 4 star values: 32 3 star values: 28 2 star values: 13 1 star values: 4

89 Ratings 5 star values: 12 4 star values: 32 3 star values: 28 2 star values: 13 1 star values: 4

  • 5 star values: 12 4 star values: 32 3 star values: 28 2 star values: 13 1 star values: 4

    Martha Stewart Member     Rating: Unrated       12/21/2013   LauraGene in step four the warm milk is the same as the white chocolate, sugar, milk mixture from step three so you combine it all (eggs, fruit, and milk) and that's the liquid custard for your bread pudding.  

Martha Stewart Member     Rating: Unrated       12/21/2013   This recipe was a lot of work for a very underwhelming result. It was really sweet and not in a good way.  

Martha Stewart Member     Rating: Unrated       10/21/2013   So - the instructions aren't exactly clear.... The white chocolate sause is for on top of the bread pudding, yes?  

Martha Stewart Member     Rating: Unrated       12/08/2012   This was the first time I baked with persimmon, and wow, what a treat, my whole family loved this festive bread pudding, it will for sure be on our Christmas dinner menu this year!:) thank you!  

Martha Stewart Member     Rating: Unrated       12/25/2010   We made this on Christmas Eve and thought it was very good. The persimmon taste is mild and fragrant... almost like a touch of rose water. The white chocolate is subtle... We used Hachiya persimmon (have a tree) not Fuyu and it was fine (puree the pulp in blender - don't get the skins in there). We dd use a lot less bread... 13 oz instead of 24 oz.... would make it again!  

Martha Stewart Member     Rating: Unrated       12/26/2007   Kinda strange flavor but somehow still good.

    Martha Stewart Member

    Rating: Unrated 12/21/2013

LauraGene in step four the warm milk is the same as the white chocolate, sugar, milk mixture from step three so you combine it all (eggs, fruit, and milk) and that’s the liquid custard for your bread pudding.

Rating: Unrated

This recipe was a lot of work for a very underwhelming result. It was really sweet and not in a good way.

Rating: Unrated 10/21/2013

So - the instructions aren’t exactly clear…. The white chocolate sause is for on top of the bread pudding, yes?

Rating: Unrated 12/08/2012

This was the first time I baked with persimmon, and wow, what a treat, my whole family loved this festive bread pudding, it will for sure be on our Christmas dinner menu this year!:) thank you!

Rating: Unrated 12/25/2010

We made this on Christmas Eve and thought it was very good. The persimmon taste is mild and fragrant… almost like a touch of rose water. The white chocolate is subtle… We used Hachiya persimmon (have a tree) not Fuyu and it was fine (puree the pulp in blender - don’t get the skins in there). We dd use a lot less bread… 13 oz instead of 24 oz…. would make it again!

Rating: Unrated 12/26/2007

Kinda strange flavor but somehow still good.

All Reviews for Persimmon White Chocolate Bread Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Persimmon White Chocolate Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest