Hachiya Persimmon Bread Pudding Food

HACHIYA PERSIMMON BREAD PUDDING

Steps:

• 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.

PERSIMMON BREAD

Steps:

• Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
• Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
• In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
• Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
• Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
• Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
• Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

RAW PERSIMMON AND BANANA PUDDING

Steps:

• Peel the persimmons and remove the black seed. Put the pulp in a blender.
• Peel and add the bananas to the blender.
• Add the vanilla and nutmeg if you using.
• Blend until smooth.
• Sprinkle a little nutmeg on top.
• Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
• Bon Appetit!

PERSIMMON PUDDING

Steps:

• Combine persimmon pulp with sugar.
• Beat in eggs. Mix in milk, then butter.
• Sift or stir flour with baking powder, cinnamon, nutmeg.
• Mix with persimmon mixture.
• Pour batter into a well greased 9-inch square cake pan.
• Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.