- 2 cups whole milk
- 1 1/2 cupsHachiya persimmon purée
- 3/4 cup packed dark brown sugar
- 3 large eggs
- 1/4 cup raisins
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
- 1/2 cup walnuts (2 oz), coarsely chopped and “>toasted
- 1 1/2 tablespoons unsalted butter, cut into bits
- Accompaniment: whipped cream
- Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
- Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.