Persimmon White Chocolate Bread Pudding
A luscious bread pudding studded with persimmons and white chocolate, finished with a subtle zing of lemon zest. Perfect for cozy gatherings or holiday desserts.
8
servings
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.
Notes
If your persimmons are small, use extra to reach the full cup measurement. White chocolate melts into the background for sweetness, so even if you don't usually like it, it's worth trying here.
Nutrition
Calories: 388kcal | Carbohydrates: 59g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 224mg | Potassium: 214mg | Fiber: 2g | Sugar: 33g | Vitamin A: 432IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 2.1mg