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    You are in: Home / Recipes / Crock Pot Persimmon Bread Pudding Recipe
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    Crock Pot Persimmon Bread Pudding

    Crock Pot Persimmon Bread Pudding. Photo by Sue Lau

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Sue Lau's Note:

    Has the perfect flavor to make a sweet ending to any autumn or winter meal.

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    Units: US | Metric


    1. 1
      Spray the interior of the crock pot with nonstick spray.
    2. 2
      Mix together bread cubes, grated persimmon, and place in the crock pot.
    3. 3
      Stir together sugar, eggs, half and half, milk, and cinnamon.
    4. 4
      Pour mixture over bread, making sure it covers all the bread.
    5. 5
      Sprinkle the top with toasted pecans.
    6. 6
      Grate a little nutmeg over the top.
    7. 7
      Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
    8. 8
      Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.

    Ratings & Reviews:

    • on November 12, 2010


      I had a huge bag of Fuyu persimmons from my inlaws tree so went looking for recipes. There aren't very many recipes for this type of persimmon. I made this as directed with cinnabon bread and added golden raisins. The recipe didn't say to peel the persimmons, and some people do eat the skin, so I didn't...I wish I did...the skin ended up giving the whole thing the texture of dried shredded coconut which I dislike. It didn't have much flavor and wasn't sweet enough. Sadly, we ended up throwing most of it out. If I were to make it again...I would try peeling and dicing the persimmons and adding extra brown sugar and spices.

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    • on December 17, 2007


      Our neighbors gave us a bag of persimmons recently, so I was looking for ways to use them when I came across this recipe. This is very easy to put together. It's great served hot out of the crock pot with a big dollop of whipped cream on top. The persimmons make this dessert is very moist but not too sweet. We have a bakery in our area that has the best cinnamon-raisin-nut bread, and that is what I used as the base. Since the recipe doesn't specify when the butter should be added, I mixed it with the bread cubes and persimmon. Thanks, Lorie, for a new way to use up our persimmons.

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    Nutritional Facts for Crock Pot Persimmon Bread Pudding

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.5
    Calories from Fat 247
    Total Fat 27.5 g
    Saturated Fat 8.5 g
    Cholesterol 136.4 mg
    Sodium 103.2 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 2.0 g
    Sugars 13.5 g
    Protein 6.9 g

    The following items or measurements are not included:

    cinnamon-swirl bread

    fuyu persimmons

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