This is a Martha Stewart recipe I found while searching for persimmon recipes to use with my own persimmon from my trees. I was not sure how this would taste but I was pleasantly surprised! This photo is not the best and it does show the corner that I eat already. I just couldn’t wait to try it!
- 1 1/2 cups fresh Persimmon puree, peeled, seeded and mashed
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 1 cup Sugar, plus more, for baking dish
- Unsalted Butter, for baking dish
- 10 slices (about 1 pounds) 1 1/2-inch-thick day-old Bread, cut into 1 1/2-inch pieces
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon freshly grated Nutmeg
- 6 ounces White Chocolate, coarsely chopped or chips
- 2 cups Whole Milk
- 3 large Eggs
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.