Persimmon Pudding
This delightful persimmon pecan bread pudding is a warm and comforting dessert perfect for fall. The combination of seasonal persimmons, crunchy pecans, and warm spices creates a heavenly aroma that fills your kitchen. Serve a generous portion topped with a scoop of creamy vanilla ice cream for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 3/4 cup coarsely chopped pecans
- 2 ripe Hachiya persimmons
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1 1/4 cups firmly packed dark brown sugar
- 2 eggs
- 1 cup milk
- 3/4 cup golden raisins
- Boiling water, as needed
- 1/3 cup brandy
- Vanilla ice cream for serving
Instructions
- 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 <i>Luscious Fruit Desserts</i> (Weldon Owen 2015)
Yield
Serves 8.
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