Decadent Slow-Cooked Persimmon Bread Pudding
Indulge in the warm, comforting flavors of this Decadent Slow-Cooked Persimmon Bread Pudding. Perfect for chilly evenings or as a delightful dessert for gatherings, this recipe features cubes of soft cinnamon-swirl or Cinnabon bread soaked in a creamy custard made with fresh, grated Fuyu persimmons, robust toasted pecans, and a hint of nutmeg. Slow-cooked to perfection in a crock pot, this dessert comes out fluffy and delicious—ideal to be enjoyed warm, perhaps topped with a scoop of vanilla ice cream or a drizzle of heavy cream. Share this delightful dessert with family and friends for a truly memorable experience!
8
Servings
400
Calories
12
Ingredients
Ingredients
nonstick cooking spray
as needed (for greasing the crock pot)
cinnamon-swirl bread or Cinnabon bread
8 slices (cubed)
Fuyu persimmons
4 (grated)
sugar
1/2 cup (to sweeten the custard)
large eggs
4 (lightly beaten)
half-and-half
1 cup (for a rich custard)
milk
1 cup (to combine with half-and-half)
ground cinnamon
1/2 teaspoon (to add warm spice)
toasted pecans
1 1/2 cups (chopped for topping)
butter
1/4 cup (melted)
ground nutmeg
1 pinch (to sprinkle on top)
vanilla ice cream or heavy cream
optional (for serving)
Instructions
1
Begin by spraying the interior of your crock pot generously with nonstick cooking spray to prevent sticking.
2
In a large mixing bowl, combine the cubed cinnamon-swirl bread or Cinnabon bread with the grated Fuyu persimmons and gently toss until the persimmons are evenly distributed.
3
In another bowl, whisk together the sugar, lightly beaten eggs, half-and-half, milk, and ground cinnamon until well combined and smooth.
4
Carefully pour the egg mixture over the bread and persimmon mixture in the crock pot. Gently stir to ensure all the bread pieces are well coated and soaking in the custard.
5
Evenly sprinkle the top with the chopped toasted pecans and grate a little fresh nutmeg over the mixture for added flavor.
6
Cover the crock pot and set it to cook on low for 4 to 5 hours. Check for doneness by inserting a knife into the center—the pudding should be puffy and set.
7
Once cooked, serve the bread pudding warm, optionally topping with vanilla ice cream or a drizzle of heavy cream for extra indulgence.
Nutrition Information
20g
Fat
40g
Carbs
6g
Protein
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Slow-Cooked Persimmon Bread Pudding?
It is a warm, comforting dessert made with cubes of cinnamon-swirl bread and grated Fuyu persimmons in a creamy custard, slow-cooked in a crock pot.
How many servings does this recipe provide?
This recipe makes 8 servings.
What type of persimmons are best for this bread pudding?
Fuyu persimmons are recommended for this recipe because they are firm and easy to grate.
Can I use Hachiya persimmons instead of Fuyu?
Fuyu is preferred for grating; however, if you use Hachiya, ensure they are extremely ripe and soft, though the texture of the pudding may change.
How should the persimmons be prepared?
The Fuyu persimmons should be washed and then grated before being mixed with the bread cubes.
What kind of bread is used in this recipe?
The recipe calls for cinnamon-swirl bread or Cinnabon bread to enhance the warm spice flavor.
Can I use plain white bread instead?
Yes, you can use plain bread, but you may want to increase the amount of ground cinnamon and sugar to match the flavor profile.
What is the cooking time in a slow cooker?
The bread pudding should be cooked on the low setting for 4 to 5 hours.
Can I cook this on a high setting to save time?
It is recommended to cook on low to ensure the custard sets properly without burning the edges.
How do I know when the bread pudding is finished?
Insert a knife into the center; if it comes out clean and the pudding is puffy and set, it is finished.
Do I need to grease the crock pot?
Yes, spray the interior generously with nonstick cooking spray to prevent the bread from sticking.
What are the main ingredients for the custard?
The custard consists of sugar, large eggs, half-and-half, milk, and ground cinnamon.
Can I substitute the half-and-half?
You can use a mix of whole milk and heavy cream or just whole milk, though the result will be less rich.
Is there a nut-free option for this recipe?
Yes, simply omit the toasted pecans to make the dish nut-free.
What can I use instead of toasted pecans?
Toasted walnuts or sliced almonds would make excellent substitutes for pecans.
Does this recipe contain butter?
Yes, 1/4 cup of melted butter is included in the ingredient list to add richness.
What are the recommended toppings for serving?
It is best served warm with a scoop of vanilla ice cream or a drizzle of heavy cream.
How many calories are in one serving?
One serving contains approximately 400 calories.
What is the fat content per serving?
There are 20 grams of fat per serving.
How much sugar is in each serving?
Each serving contains 15 grams of sugar.
What is the protein content per serving?
Each serving provides 6 grams of protein.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
How long does the bread pudding last in the fridge?
It can be kept in the refrigerator for up to 3 to 4 days.
Can I freeze this bread pudding?
Yes, you can freeze it for up to 3 months. Thaw in the fridge before reheating.
What is the best way to reheat leftovers?
Reheat individual portions in the microwave for 30-60 seconds or in a low oven until warmed through.
Can I add other spices to the recipe?
Absolutely! Cardamom or ground ginger would complement the persimmon and cinnamon flavors well.
Do I need to peel the persimmons?
While the skin of Fuyu persimmons is edible, you can peel them before grating for a smoother texture.
Can I add raisins to this recipe?
Yes, adding 1/2 cup of raisins or dried cranberries would be a delicious addition.
What size slow cooker is needed?
A standard 4 to 6 quart slow cooker is ideal for this amount of ingredients.
Is this recipe suitable for holidays?
Yes, the warm spices and seasonal persimmons make it a perfect holiday treat or gathering dessert.