Crock Pot Persimmon Bread Pudding

"Has the perfect flavor to make a sweet ending to any autumn or winter meal."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
4hrs 15mins
Ingredients:
12
Serves:
8
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ingredients

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directions

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

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Reviews

  1. Engrossed
    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.
     
  2. Steph.
    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.
     
  3. Izy Hossack
    Came out perfectly with a lovely flavour
     
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Tweaks

  1. Izy Hossack
    Baked for an hour and a half in a heavy dish with foil on top for 1.5 hours at 350 C instead of using a crockpot.
     

RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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