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Persimmon Bread Pudding

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Chef Tips
Chef Jason Hill shares his favorite persimmon bread pudding recipe in this episode of "Chef Tips." This fall dessert recipe is a great way to use up fresh persimmons, and is easily adaptable to use with other ingredients.

Cooking Recipe

1 & 1/2 cups hachiya persimmon pulp (no skin)
1 & 1/2 cups milk or heavy whipping cream (or combination of both)
3/4 cup soft brown sugar
3 eggs
1 tbsp vanilla extract
1/4 tsp salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
3-4 cups of French baguette, day-old donuts or brioche bread, torn into bite size pieces

1. In a large mixing bowl, whisk together eggs, persimmon, milk, sugar, vanilla, salt and cinnamon. Add raisins and walnuts. Add bread cubes and allow to absorb liquid, even overnight.

2. Pour the mixture into a buttered baking dish, loaf or 9x13 pan. Bake at 375°F for about 35-40 minutes, only until barely set. There should still be a slight jiggle in the center. This is best served chilled with Creme Anglaise on top.

Persimmon Bread Pudding
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