Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Preheat the oven to 350°F.
Butter a 9x13-inch baking dish and set aside.
Combine half-and-half with sugar, cocoa powder, eggs and vanilla in a large mixing bowl, whisking until smooth.
Add challah, toss to coat and set aside to let soak for 15 minutes.
Pour two-thirds of the challah mixture into the prepared baking dish and sprinkle with 1/2 cup of the chocolate chips and all of the persimmons.
Top with remaining challah mixture and remaining 1/2 cup chocolate chips.
Place dish into a large roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the sides of the dish.
Bake for 40 minutes, then set aside to let cool, leaving the dish in the water bath.
Once cool, remove dish from water bath then cut pudding into squares and serve.