Persimmon Bread Pudding
- 4-6 cups whole milk
- 1/2 tsp salt
- 1 tsp vanilla extract
- 10-12 slices day-old bread, each about 1 inch thick with crusts removed
- 3 large eggs, lightly beaten
- 1/2 tsp freshly grated nutmeg
- 1 cup persimmon puree
- 1/2 tsp ground cloves
- 2 TBSP unsalted butter, at room temperature
- 1 1/2 cups sugar
2. Lightly butter a 9x5 inch loaf pan or other baking dish. Pour 4 cups of the milk into a large bowl if you are using a fine textured or moist bread, and 5-6 cups if you are using a coarse, dry bread.
3. Add the vanilla, eggs, nutmeg, cloves, 3/4 of a cup of the sugar, and the salt and mix well.
4. Add the bread and let it stand just until the bread is thoroughly softened. It should not be soggy. Transfer to another bowl.
5. Arrange a layer of soaked bread in the prepared pan. Top with 1/3 of the persimmon puree. Pour about 1/4 of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go.
6. Finish with a bread layer and pour over the remaining egg mixture.
7. In a large bowl, combine the butter and the remaining 3/4 of a cup of sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle evenly over the top of the last bread layer.
8. Bake until a toothpick inserted into the center of the pudding comes out clean, 45-60 minutes. Transfer to a wire rack and let cool before serving. To serve, scoop into bowls. Serves 6.
*Items in BOLD can be found at the Davis Farmers Market
Recipe featured from Williams-Sonoma and Georgeanne Brennan's Holiday Entertaining, Inspired recipes & ideas for celebrating the season