Persimmon White Chocolate Bread Pudding
Recipe type: Dessert
Serves: 8-10
Here’s our version of Martha Stewart’s persimmon bread pudding. In her recipe, she purees the fruit. It is perhaps an Alaskan sensibility to leave fruit more intact, since it is always precious. We added in Granny Smith apples for brightness to contrast with the white chocolate and golden raisins for textural interest.
  • 1 pound day-old sourdough bread, cut into cubes
  • Unsalted butter, for baking dish
  • 1 cup sugar
  • 3 Fuyu persimmons, washed, trimmed, and diced
  • 1 Granny Smith apple, washed, cored and diced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ cup golden raisins
  • 6 ounces white chocolate, coarsely chopped (or use chips)
  • 2 cups whole milk
  • 3 large eggs
  1. Preheat the oven to 350 degrees. Bake the bread cubes if they are not day-old and already slightly stale for about 10 minutes just until they are crisped but still slightly soft in the middle.
  2. Butter a medium (2-quart) baking dish. Sprinkle the dish with a small amount of the sugar. In a medium bowl, combine the persimmons, apple, lemon zest, lemon juice, and ½ cup of the remaining sugar. Combine the bread cubes with the persimmons and apples and turn the entire mixture into the baking dish, spreading out all evenly in the dish.
  3. In a medium saucepan, combine the remaining sugar and milk; stir frequently over low heat. Remove the mixture from the heat just as the milk starts to steam but don’t let it boil. Add in the chocolate and stir until the chocolate is melted. This should just take a minute or two.
  4. Whisk the eggs in a medium bowl. Slowly whisk the warm milk mixture into the eggs, being careful not to cook the eggs.
  5. Pour the white chocolate custard over the persimmon-bread mixture in the baking dish, covering the bread completely. Arrange a few pieces of persimmon and apple to stick out of the pudding for contrast.
  6. Place the baking dish onto the middle rack of the oven and bake for about 35 minutes, or until set.
Recipe by Within The Wild at