Persimmon bread pudding

Persimmon Pudding is thick and rich with the sweet, fruity taste of real persimmon. These fruits range in color from light yellow to dark orange and look very much like tomatoes. Despite their appearance, persimmon has a texture similar to apricots and a sweet, honey-like taste.

The rich, sweet flavor of the American Persimmon is featured in this delicious, lightly spiced, persimmon cake recipe. Perfect for a brunch or dessert!

Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.

A flavorful Persimmon Cake that will be reminding you of a Christmas pudding. So rich in flavor with a gorgeous moist texture!

A Divine Fruit, Persimmon ลูกพลับ Here in Seattle, I have been savoring persimmons during all of November and now into December. Persimmons reached their peak this last week. The abundance of this…

This top-rated persimmon bread is a delicious way to enjoy persimmons when in season.

The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake.

A luxuriant take on the traditional bread pudding with lashings of bitter marmalade and a rather adult dash of the strong stuff

Persimmon bread is made with butter, not oil as other quick breads are. The result is a moist, non-oily dessert perfect as a breakfast bread.

This persimmon bread pudding recipe is a great way to use up fresh soft hachiya persimmons. These grow quite well here in Southern California, and have a very soft, almost custard-like filling that can be eaten with a spoon, added to cookie dough, or served as a dessert on top of ice cream. We especially like it in a bread pudding as a fall dessert for Halloween or Thanksgiving.