Hachiya Persimmon Bread Pudding

1. 1

   Whisk together milk, persimmon puree, 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. 2

   Put oven rack in middle position and preheat oven to 375F.

3. 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.

4. 4

   Dot with butter bits.

5. 5

   Bake pudding until golden, puffed, and set, 35 to 40 minutes.

6. 6

   Cool to warm in pan on a rack, about 20 minutes.

7. 7

   Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

8. 8

   Reheat, uncovered, in a preheated 350F oven until warm.

No additional tips available.