Persimmon White Chocolate Bread Pudding Recipes

Steps:

• Preheat oven to 350 degrees. In a small saucepan, combine persimmon puree, lemon zest, lemon juice, and 1/2 cup sugar; simmer over low heat until sugar is dissolved.
• Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.
• In a medium saucepan, combine remaining 1/2 cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.
• Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture. Pour mixture into baking dish, covering bread completely. Bake until filling sets, about 35 minutes.

Steps:

• Preheat oven to 325°F for glass pans, or 350°F for metal pans.
• Grease and flour two 9"x13" pans.
• Cream the sugar and butter together.
• Add the eggs, one at a time, until thoroughly incorporated.
• Add the persimmon pulp and the buttermilk to the mixture.
• Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
• Mix the baking powder with one (1) cup of flour and add to mixture.
• Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
• Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
• Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
• Do NOT overbake!
• Better the pudding be a little on the moist side than dry.
• For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
• Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.

Steps:

• FOR THE PUDDING: Combine the whipping cream, milk and sugar in a large heavy saucepot and mix well.
• Bring to a boil then remove from the heat.
• Add the white chocolate pieces and let stand for several minutes or until the chocolate melts; stir until smooth.
• Whisk the eggs and egg yolks in a large mixing bowl.
• Whisk in the warm chocolate mixture in a slow steady stream; scrape the saucepot with a rubber spatula to remove all the chocolate.
• Preheat the oven to 350 degrees.
• Cut the French bread into thin slices and place in a 9" x 12" metal baking pan.
• Pour half the chocolate mixture over the bread and let stand for about 5 minutes.
• Press the bread into the chocolate mixture with a rubber spatula or fingers to saturate well.
• Pour the remaining chocolate mixture over the bread and stir to mix well.
• Cover the pan with foil and bake for 1 hour.
• Remove the foil and bake for 30 minutes longer or until golden brown.
• Cool to room temperature and chill, covered, in the refrigerator for 6 to 8 hours or until set.
• FOR THE GANACHE: Bring the whipping cream to a boil in a small saucepan.
• Remove from the heat and add the white chocolate pieces.
• Let stand until the chocolate melts and stir until smooth.
• Loosen the pudding from the sides of the pan with a knife and invert onto a work surface.
• Cut into squares, then cut the squares diagonally into triangles.
• Place the triangles on a baking sheet and reheat at 275 degrees for 15 minutes or until warm.
• To serve, place the pudding triangles on serving plates and top with the ganache.
• Garnish with dark chocolate shavings.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.