Persimmon Walnut Bread Pudding Recipe

Name: Persimmon Walnut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bread:; 1 lemon, zested; 1 cup mascarpone; 1 loaf challah, sliced 1/2-inch thick and toasted; 1 1/2 cups ripe persimmons, seeded and mashed (I used wild persimmons, but Fuyu make a fine substitute); butter, for greasing the pan; demerara sugar, for sprinkling; 3/4 cup walnuts, toasted and coarsely chopped; 1 cup heavy cream, for serving; To pour over bread:; 2 cups whole milk (use grass-fed if possible), divided; 1/2 cup spiced rum, divided; 3 eggs; 1/2 cup brown sugar; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon cinnamon

Servings: persons

For the bread:
1 lemon, zested
1 cup mascarpone
1 loaf challah, sliced 1/2-inch thick and toasted
1 1/2 cups ripe persimmons, seeded and mashed (I used wild persimmons, but Fuyu make a fine substitute)
butter, for greasing the pan
demerara sugar, for sprinkling
3/4 cup walnuts, toasted and coarsely chopped
1 cup heavy cream, for serving
To pour over bread:
2 cups whole milk (use grass-fed if possible), divided
1/2 cup spiced rum, divided
3 eggs
1/2 cup brown sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

1
Stir together zest and mascarpone and set aside.
2
In a large bowl, combine all but 1/4 cup of the milk and 1/4 cup of the rum with the eggs, brown sugar, and spices. Whisk well to combine. Set aside.
3
Slather mascarpone-zest mixture on each challah slice, followed by a smear of the mashed persimmon. You may find you have some mascarpone leftover. If so, save it for just before baking. Cut slices into halves.
4
Grease a baking dish and scatter Demerara sugar over the surface. Stagger bread slices in pan, crusts tilted up.
5
Pour milk-rum-egg mixture evenly over bread layers, then scatter walnuts all over. Allow the bread to soak in the liquid overnight.
6
Heat oven to 350u00b0 F. Remove pan from fridge. Stir together remainder of milk and rum and gently pour onto bread faces (not the top crusts). If you have any leftover mascarpone, place little dabs around. (I had less than 2 tablespoons left and did it this way, and it was great.)
7
Sprinkle Demerara sugar over bread layers and bake until top crusts are deeply golden and crispy, about 20 to 25 minutes.
8
Whip cream into firm peaks and chill. When pudding is ready, allow to cool for ten minutes on a wire rack. Serve this spiced, heavenly treat warm, with dollops of cream. Makes for a decadent breakfast or a perfect dessert.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the bread:, 1 lemon, zested, 1 cup mascarpone, 1 loaf challah, sliced 1/2-inch thick and toasted, and more.

Yes, Persimmon Walnut Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Walnut Bread Pudding

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