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Bread Pudding with Persimmons and Chocolate

Serves 12
Time 1 hr 25 min
This rich, chocolate-laden bread pudding highlights the exotic yet complementary tart sweetness of persimmons. A perfect fall dessert. Be sure to use the squatter fuyu persimmons — not hachiya ones. Serve with vanilla ice cream or whipped cream.
Special Diets:
Ingredients
  • 4 cups half-and-half
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 eggs
  • 1 tablespoon pure vanilla extract
  • 1 loaf challah, cut into 1-inch cubes
  • 1 cup semisweet chocolate chips
  • 2 fuyu persimmons, quartered and cut into 1/4-inch slices
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups half-and-half
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 eggs
  • 1 tablespoon pure vanilla extract
  • 1 loaf challah, cut into 1-inch cubes
  • 1 cup semisweet chocolate chips
  • 2 fuyu persimmons, quartered and cut into 1/4-inch slices