I recently scored some dried persimmons from my local Asian market. It has been ages and ages since I had these, and they can be really hard to find State side. Of course I had to bring them home. If you happen to come across dried persimmons, you need to buy them and give them a try. Like any dried fruit, it can be consumed as is. If you need an easy recipe to enjoy dried persimmon, do give this easy persimmon kabocha bread pudding recipe a try.
Kabocha Squash Bread
Since I have extra kabocha squash bread laying around, I decided to use that as my bread. You can use other kind of bread if you wish. My go to bread for bread pudding is typically more toward brioche variety, although even simple white bread will do in a pinch. The exact amount is pretty hard to pin down, but I typically fill the baking dish to 50% with just bread.
I know dried persimmon can be really tough to find, so feel free to use other dried fruits. Raisin or prune can be a good choice, and you want the total amount of dried fruit to be about 1/4 cup. When serving bread pudding to kiddies, feel free to sprinkle with some chocolate chips, and probably ditch the rum and sub with 1 teaspoon of vanilla instead.
Persimmon Kabocha Bread Pudding
- 1 loaf of kabocha bread, tear into pieces
- 2 dried persimmon, diced
- 2 tablespoon unsalted butter, melted
- 4 eggs
- 2 cups milk
- 1/4 cup spiced rum
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Place pieces of bread into an 8" square baking dish, sprinkle with diced dried persimmon, and drizzle with melted butter.
- In a mixing bowl, whisk together eggs, milk, spiced rum, brown sugar, and ground cinnamon. Pour over bread, and gently push down with a spoon/fork making sure the bread is soaking up the mixture.
- Bake in preheated oven for 45 minutes, or until golden brown.