Persimmon White Chocolate Bread Pudding – baked with fresh persimmon puree, brioche, white chocolate, cinnamon, nutmeg, eggs, milk, lemon zest, and sugar for a sweet, comforting dessert.
I first made this Persimmon White Chocolate Bread Pudding on a chilly autumn evening when I was experimenting with incorporating seasonal fruits into my desserts. My little discovery started with a basket of radiant orange persimmons sitting on my countertop—untouched and ready to shine. As someone who typically gravitates toward apple or pumpkin desserts this time of year, using persimmons felt a little daring but oh-so intriguing. Once I stirred those sweet, golden chunks of fruit into a creamy custard with white chocolate, it was game over. The first bite was warm, comforting, and downright magical. Now, making this bread pudding is one of my favorite rituals for wrapping up a cozy fall dinner. It’s also turned into the dessert that gets my family lingering at the table long after the plates are empty, savoring seconds and those last bites scraped from the dish.
Why You’ll Love This Persimmon White Chocolate Bread Pudding
– It turns simple, humble ingredients into an elegant dessert that feels guest-worthy and indulgent.
– The balance between the creamy white chocolate, buttery brioche, and natural sweetness of persimmons is perfection.
– Super easy to customize—whether you want to make it boozy, gluten-free, or spice it up, it’s endlessly versatile.
– Smells heavenly while baking. (Seriously, your kitchen will feel like a bakery!)
Ingredient Notes
Each ingredient has been carefully chosen to create layers of flavor and texture. Here’s why they matter:
- Fuyu persimmons: These gems are sweet and crisp when fresh, but after being pureed, they add an almost caramel-like richness to the pudding. Make sure they’re ripe for the best flavor.
- Brioche: This buttery, slightly sweet bread is an excellent choice for soaking up custard without turning soggy. Any good-quality brioche you have will do the trick.
- White chocolate: The secret ingredient for an ultra-decadent, creamy custard that sings with the fruit. Its subtle sweetness ties everything together.
- Cinnamon and nutmeg: These familiar, warming spices pull out the best in the persimmons and make this dessert quintessentially “fall.”
- Lemon zest: Adds a bright pop that keeps the custard from leaning too rich, making each bite taste light despite its creaminess. It’s a small touch, but it goes a long way.
How To Make This Persimmon White Chocolate Bread Pudding
Whipping up this dessert is as easy as grabbing some bread and turning on your oven. Let’s break it down:
- Step 1: Preheat your oven to 350°F. Butter a shallow 2-quart baking dish, dust it with sugar, and set it aside. This sugar trick creates a wonderfully caramelized crust.
- Step 2: In a small saucepan, heat the persimmon puree with lemon zest, lemon juice, and sugar until the sugar is fully dissolved. Remove it from the heat and let it cool just a bit.
- Step 3: Spread the brioche cubes evenly in the baking dish. Sprinkle with cinnamon and nutmeg for extra layers of warm flavor in each bite.
- Step 4: Warm the milk and white chocolate together in a saucepan over low heat, stirring until smooth. Pour this melted mixture into your whisked eggs, slowly, to avoid cooking the eggs. Lastly, stir in the persimmon mixture.
- Step 5: Pour the custard over the bread cubes, pressing down gently so the brioche soaks up every drop. Let it sit for 10 minutes before popping it into the oven.
- Step 6: Bake for about 35 minutes until the top is golden and the custard is set. Let it rest for a few minutes before serving—it’ll be hard to wait, but worth it!
Storage Options
To save leftovers (if there’s any remaining after your first bite), place them in an airtight container and refrigerate for up to 3 days. Reheat individual servings in a 300°F oven for about 10 minutes to restore that just-out-of-the-oven goodness. Avoid the microwave if you want to maintain the crisp top, but if speed is your priority, microwave slices for 20–30 seconds. If freezing, slice portions, wrap them tightly with plastic, and store them in a freezer bag for up to one month. Be sure to thaw in the refrigerator before reheating.
Variations and Substitutions
Want to make this recipe your own? Here are some ideas to shake it up:
- Make it boozy: Stir in a tablespoon or two of spiced rum or bourbon for a holiday-worthy dessert adults will love.
- Try a savory spin: Skip the sugar and white chocolate, and add cheese and herbs for a decadent take on bread pudding as a side dish!
- Use another fruit: Not a fan of persimmons? Swap in mashed banana, pumpkin puree, or applesauce instead.
- Go dairy-free: Substitute almond milk or coconut milk and use a dairy-free white chocolate for an equally satisfying treat.
What to Serve with This Persimmon White Chocolate Bread Pudding
Round out this dessert with any (or all!) of these perfect pairings:
- French Vanilla Ice Cream: The creamy yet neutral vanilla lets the fruity pudding take center stage.
- Chai Tea Latte: The spiced medley complements the cinnamon and nutmeg while adding cozy vibes.
- Whipped Cream with a Sprinkle of Cinnamon: A light, airy option that elevates each bite with a touch of decadence.
FAQ
Q: Can I make this pudding ahead of time?
A: Absolutely! Assemble everything the night before, wrap it tightly, and refrigerate. Before baking, let it sit at room temperature for about 20 minutes and bake as directed.
Q: Can I use Hachiya persimmons instead of Fuyu?
A: Yes, but only when they’re fully ripe and incredibly soft. Hachiyas are more astringent when unripe and would affect the flavor if used too early.
Q: What’s the best way to puree persimmons?
A: Peel and seed ripe persimmons, then blend them in a food processor or with an immersion blender until smooth. Quick, easy, and mess-free!
Persimmon White Chocolate Bread Pudding
Ingredients
- 1.5 cups (375 g) fresh Fuyu persimmon puree about 3 Fuyu persimmons, peeled, seeded and mashed
- 1 lemon zest zest of 1 lemon
- 0.5 lemon juice juice of 1/2 lemon
- 1 cup (200 g) sugar plus more for baking dish, divided
- unsalted butter for baking dish
- 10 slices (680 g) brioche about 1.5 pounds, 1 1/2-inch-thick, day-old or toasted, cut into 1 1/2-inch pieces
- 1 tsp ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 6 oz (170 g) white chocolate coarsely chopped or chips
- 2 cups (480 ml) milk
- 3 large (3) eggs
Equipment
- 2-quart shallow baking dish
- Saucepan
- Mixing bowl
Instructions
- Preheat oven to 350°F (177°C). 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.
