Persimmon Bread Pudding with White Chocolate
Fuyu persimmons simmered with lemon and sugar into a bright puree, stirred through a white chocolate custard and poured over day-old brioche. It bakes in about 35 minutes and can be assembled a full day ahead.
Ingredients
For the Persimmon Base
- 1 1/2 cups Fuyu persimmon puree about 3 ripe Fuyu persimmons, peeled, seeded and mashed
- 1/2 cup granulated sugar for the fruit
- 2 teaspoons lemon zest from 1 lemon
- 1 tablespoon lemon juice freshly squeezed
For the White Chocolate Custard
- 2 cups whole milk
- 6 ounces white chocolate coarsely chopped from a bar, not chips
- 1/2 cup granulated sugar for the custard
- 3 large eggs
For the Dish
- 10 slices day-old brioche about 1 1/2 pounds, torn or cut into large cubes
- 1 tablespoon unsalted butter for the baking dish
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon granulated sugar for dusting the buttered dish
Equipment
- 2-quart shallow baking dish
- Saucepan
- Mixing bowl
Instructions
Cook the Persimmon Base
- First, heat the oven to 350F. Peel, seed and mash the persimmons to give about 1 1/2 cups of puree.
- Next, combine the puree with the lemon zest, lemon juice and 1/2 cup sugar in a small saucepan. Simmer over low heat for about 5 minutes, until the sugar has dissolved, then set it aside to cool a little.
Make the White Chocolate Custard
- Then butter the baking dish generously and dust it with the tablespoon of sugar. Tip in the brioche, spread it into one uneven layer and scatter the cinnamon and nutmeg over the top.
- Warm the milk, the remaining 1/2 cup sugar and the white chocolate together in a medium saucepan over low heat, stirring often. Take it off the heat the moment the chocolate melts, and never let it boil, because white chocolate seizes.
Assemble and Bake
- After that, whisk the eggs in a bowl and pour the warm milk in very slowly, whisking constantly so the eggs do not scramble. Stir the persimmon mixture through.
- Pour the custard evenly over the bread and press the pieces down with a spatula until everything is submerged. Let it soak for 15 minutes, pressing once more halfway through.
- Finally, bake for 35 to 40 minutes, until the top is deep gold and the center wobbles like set jelly rather than rippling. Rest it for 20 minutes before serving warm.
Notes
Persimmons: Fuyu is squat and tomato-shaped and is used firm. Hachiya is pointed and must be left until it collapses into jelly; if you use one, skip the simmering step and stir the raw pulp straight in.
Bread: day-old brioche or challah. Fresh bread is already full of water and turns to paste. Toast the cubes for 10 minutes if the loaf is soft.
Doneness: pull it while the center still wobbles like set jelly, at about 170F. A knife that comes out perfectly clean means it is already overbaked.
Make ahead: assemble completely, cover and refrigerate up to 24 hours, then bake from cold and add 10 minutes.
Storage: 4 days covered in the refrigerator, or 2 months in the freezer once baked and cooled.
Nutrition values are an estimate.
Adapted from Martha Stewart.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 68g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 290mg | Potassium: 260mg | Fiber: 2g | Sugar: 45g | Vitamin A: 432IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 2.1mg