persimmon bread pudding

bread pudding, aka the sexy little sister to the basic French toast, is ideal for “day before” prep.
Prep Time
25 mins
Cook Time
1 hrs
15 mins
Ready in
1 hrs
40 mins
Ingredients (Serves 5)
  • 1 loaf bread
  • 1 jar orange marmalade
  • 1 cups milk
  • 2 cups heavy cream
  • 3 eggs
  • 1/2 cup sugar
  • 1 teaspoon fine sea salt
  • 1 vanilla bean, split with seeds scraped
  • 2 persimmons, cut into 1” pieces
  • Whipped cream, for serving
  • Preheat oven to 350° F. Spray a loaf pan with cooking spray and set aside.
  • Slice bread 1” slices and then 1” logs. In a large bowl whisk together marmalade, milk, heavy cream, eggs, sugar, salt and vanilla bean. Place bread in the bowl and allow the mixture to sit for 10 minutes.
  • Arrange bread in loaf pan and squeeze in persimmons. Refrigerate overnight or bake for 1 hour and 15 minutes until the egg is set and the top is slightly browned. Serve immediately with whipped cream.
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