Persimmon Pudding

Name: Persimmon Pudding
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 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); 1 cup milk; Vanilla ice cream for serving

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.

Prep Time 30 minutes
Cook Time 60 minutes
Servings 6

Ingredients

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)
1 cup milk
Vanilla ice cream for serving

Directions

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.

Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen 2015)