Persimmon Bread Pudding

Dessert, In Season, Recipes, Winter

Persimmon Bread Pudding

The texture of this dessert depends on the type of bread you use. Coarse-crumbed bread will easily absorb the egg mixture for a fluffy pudding. Fine-crumbed bread will yield a denser, though equally delicious, result.


Persimmon Bread Pudding


2 Tbs. unsalted butter, at room temperature, plus butter for greasing

4 to 6 cups (32 to 48 fl. oz./1 to 1.5 l) whole milk

1 tsp. vanilla extract

3 eggs, lightly beaten

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1 1/2 cups (12 oz./375 g) sugar

1/2 tsp. salt

10 to 12 slices stale bread, each about 1 inch (2.5 cm) thick, crusts removed

1 cup (8 oz./250 g) peeled and pureed Hachiya persimmons (from 2 to 3 persimmons)

Vanilla ice cream for serving


Preheat an oven to 350°F (180°C). Lightly butter a 9-by-5-inch (23-by-13-cm) loaf pan or other baking dish.


If you are using fine-textured or moist bread, pour 4 cups (32 fl. oz./1 l) of the milk into a large bowl; use 5 to 6 cups (40 to 48 fl. oz./1.25 to 1.5 l) for coarse, dry bread. Add the vanilla, eggs, nutmeg, cloves, 3/4 cup (6 oz./185 g) of the sugar and the salt and whisk well. Add the bread and let stand just until it is thoroughly softened, about 2 minutes; it should not be soggy. Transfer the bread to another bowl, reserving the egg mixture.


Arrange a layer of soaked bread in the prepared pan. Top with one-third of the persimmon purée. Pour about one-fourth of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go. Finish with a bread layer and pour over the remaining egg mixture.


In a bowl, combine the butter and the remaining 3/4 cup (6 oz./185 g) sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle over the top of the pudding.


Bake until a tester inserted into the center of the pudding comes out clean, 45 to 60 minutes. Let cool on a wire rack for about 10 minutes. Scoop into bowls and serve warm topped with scoops of vanilla ice cream. Serves 6.


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One comment about “Persimmon Bread Pudding

  1. Sabrina B,

    like the creativity of the ingredients and recipes here, persimmons, for instance, never used this ingredient before, thank you


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