Hachiya Persimmon Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 1 1/2 hr Ingredients:
2 cups whole milk |
1 1/2 cupshachiya persimmon purée |
3/4 cup packed dark brown sugar |
3 large eggs |
1/4 cup raisins |
1 teaspoon vanilla |
1/8 teaspoon salt |
8 cups cubed (1-inch) challah or soft white italian bread (from a 1 1/4-lb loaf) |
1/2 cup walnuts (2 oz), coarsely chopped and >toasted |
1 1/2 tablespoons unsalted butter, cut into bits |
accompaniment: whipped cream |
Directions:
1. 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.
2. Put oven rack in middle position and preheat oven to 375°F.
3. 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.
4. 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.
5. Cooks' note: 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.
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