The Proof is in the Persimmon Pudding

In this week’s box we have the Hachiya persimmon.  Read this post to find out more about the two varieties that we grow on the farm and how they are each unique.  The most important difference is that the Hachiya has to ripen to the point where it’s extremely soft and almost like jelly on the inside.  When you poke it on the outside, it should leave a mark.  =)

The two persimmons you are receiving this week should be the perfect amount that is needed for this recipe.  Enjoy!

3 cups of whole milk (I used 1 cup of canned coconut milk and 2 cups of coconut milk that comes in a carton to make it non-dairy)
1 tsp vanilla extract
8 cups of torn bread – either a Challah or Brioche style
3 large eggs, beaten
1/4 cup Captain Morgan’s dark spiced rum (optional but I think it makes the recipe)
1 tsp pumpkin pie spice
2 Hachiya persimmons (scoop out inside with a spoon, remove seeds)
8-10 pitted Medjool dates
3 T soft butter
1/2 + 1/3 cup sugar

Preheat oven to 350.  Butter a baking dish with 1 T of butter. Pour milk into a large bowl and mix together with vanilla, spices, rum (if using) and 1/2 cup of sugar.  Process persimmons with the dates to create a puree.  Add bread to milk/egg mixture and stir to moisten.  Create 3 layers in your baking dish in the following order; layer 1 – bread mixture, persimmons puree, layer 2 – bread mixture, persimmons puree, layer 3 – bread mixture.  Mix 1/3 cup of sugar and 2 T butter together and dot on the top layer.

Bake for 45-60 minutes or until toothpick comes out clean.  Serve with fresh whipped cream.

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