{"id":333,"date":"2011-12-19T00:00:00","date_gmt":"2011-12-19T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=333"},"modified":"2024-10-22T13:26:44","modified_gmt":"2024-10-22T13:26:44","slug":"2011k112k1persimmon-bread-pudding","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2011\/12\/persimmon-bread-pudding\/","title":{"rendered":"Persimmon Bread Pudding"},"content":{"rendered":"
\n

\"persimmons\"<\/p>\n

Persimmons. Where have you been all my life? These unsung heroes of the fruit stand were only introduced to me a few years ago at a farmers market. One of the vendors was giving out samples and, as is always the case with food, I couldn\u2019t pass up an opportunity to try something I\u2019d never seen before. I fell in love instantly, and bought a few to see what else I could concoct with these tomatoey-looking fruit things. Persimmons have a delicate sweetness, and they lend themselves well to savory dishes as well as desserts.<\/p>\n

Although I have gone the majority of my life without persimmons, I probably came close to making up for all that lost time just in the past week. It all started with a trip to the farmers market, where I bought way more persimmons than I knew what to do with and a loaf of bread, among other things. When I excitedly proclaimed that the bread was nearly stale, Josh looked confused. I explained that stale bread = bread pudding. Then I thought of the last bread pudding I had eaten at\u00a0Local Habit<\/a>\u00a0in San Diego. What kind was it, you ask? Why it was persimmon bread pudding<\/em>, and oh yes, it was amazing. Boom! I\u2019d make persimmon bread pudding, using up the stale bread and solving the persimmon problem all in one dish! I found a recipe that looked perfect, but to my dismay, it would use less than half of the looming mound of persimmons I had purchased. Before I could resign to just snacking on them or throwing them in a salad, Josh asked if I could make persimmon ice cream to put on top. Oh. Snap.<\/p>\n

\"persimmon<\/p>\n

<\/span><\/p>\n

\"pureed<\/p>\n

\"persimmon<\/p>\n

It\u2019s a good thing I always have my ice cream attachment stashed in the freezer, ready to churn at the drop of a hat! I whipped up the Cardamom Spiced Persimmon Ice Cream<\/a>\u00a0from Kristina of\u00a0Former Chef, and the Week of Persimmon had begun. I\u2019m actually eating some of the ice cream as I type this. The combination of cardamom and persimmon is out of this world, but it also makes me curious what kinds of savory dishes I could combine the two in.<\/p>\n

The bread pudding recipe is from Martha Stewart, which was really the only reason I didn\u2019t run away screaming when I saw that it contained white chocolate. I\u2019m really not a fan of the stuff, but I thought Martha wouldn\u2019t use it unless it somehow worked in the recipe. Surprise, surprise: she was right again! I probably wouldn\u2019t have guessed there was white chocolate in it if I hadn\u2019t known already. Thankfully, it only adds another level of subtle sweetness without competing with the persimmon.<\/p>\n

\"persimmon<\/p>\n

If you don\u2019t want to dive head first into persimmon-mania like I did, you could just serve the bread pudding as it is, or with whipped cream.<\/p>\n

<\/i> Print<\/a><\/p>\n

Persimmon White Chocolate Bread Pudding<\/span><\/h2>\n

<\/p>\n

Recipe from Martha Stewart<\/a><\/p>\n

My persimmons must have been on the small side – I needed more like 4 to make the 1 1\/2 cups of puree. Definitely go off of the cup measurement, not the number of persimmons required.<\/p>\n

\n

Serves<\/h3>\n

8-10<\/p><\/div>\n

Ingredients<\/h3>\n
    \n
  • 1 1\/2 cups fresh Fuyu persimmon puree, or 3 Fuyu persimmons, peeled, seeded and mashed <\/li>\n
  • zest of 1 lemon <\/li>\n
  • zuice of 1\/2 lemon <\/li>\n
  • 1 cup sugar, plus more, for baking dish <\/li>\n
  • Unsalted butter, for baking dish <\/li>\n
  • 10 slices (about 1 1\/2 pounds) 1 1\/2-inch-thick day-old or toasted brioche, cut into 1 1\/2-inch pieces <\/li>\n
  • 1 teaspoon ground cinnamon <\/li>\n
  • 1\/2 teaspoon freshly grated nutmeg <\/li>\n
  • 6 ounces white chocolate, coarsely chopped or chips <\/li>\n
  • 2 cups milk <\/li>\n
  • 3 large eggs<\/li>\n<\/ul>\n

    Method<\/h3>\n
      \n
    1. 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.<\/li>\n
    2. Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.<\/li>\n
    3. 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.<\/li>\n
    4. 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.<\/li>\n<\/ol>\n<\/article>\n

      https:\/\/kitchenetteblog.com\/2011\/12\/persimmon-bread-pudding\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Persimmons. Where have you been all my life? These unsung heroes of the fruit stand were only introduced to me a few years ago at a farmers market. One of the vendors was giving out samples and, as is always the case with food, I couldn\u2019t pass up an opportunity to try something I\u2019d never […]<\/p>\n","protected":false},"author":1,"featured_media":1292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[353,354,350,355,356,351,344,352,347,348],"tags":[64,68,65,69,56,66,67,57,44,58,70,71,399,47,72,48],"class_list":["post-333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-breakfast-and-brunch","category-cakes-and-breads-sweet","category-cheese-and-dairy","category-custards","category-desserts","category-fall","category-fruit","category-vegetarian","category-winter","tag-bread","tag-bread-pudding","tag-breakfast-brunch","tag-brioche","tag-cakes-breads","tag-cheese-dairy","tag-custards","tag-desserts","tag-fall","tag-fruit","tag-lemon","tag-persimmon","tag-re","tag-vegetarian","tag-white-chocolate","tag-winter"],"acf":[],"yoast_head":"\nPersimmon Bread Pudding - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Persimmon Bread Pudding - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"Persimmons. Where have you been all my life? These unsung heroes of the fruit stand were only introduced to me a few years ago at a farmers market. 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