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Persimmon Bread Pudding

Persimmon Bread Pudding


  • 2 cups whole milk
  • 1 1/2 cups Hachiya persimmons, pureed OR 1 1/2 cups Fuyu persimmons, seeded and mashed
  • 3/4 cup packed dark brown sugar
  • 3 large eggs
  • 1/4 cup raisins
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
  • 1/2 cup walnuts (2 oz), coarsely chopped and toasted
  • 1 1/2 tbl unsalted butter, cut into bits
  • whipped cream for topping (optional)


Check out the video!

Whisk together milk, persimmon purée or mash, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.

Put oven rack in middle position and preheat oven to 375°.

Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.

Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350° oven until warm.

Adapted from

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