Hachiya Persimmon Bread Pudding

• 2 cups whole milk
• 1 1/2 cupsHachiya persimmon puree
• 3/4 cup packed dark brown sugar
• 3 large eggs
• 1/4 cup raisins
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
• 1/2 cup walnuts (2 oz), coarsely chopped and ">toasted
• 1 1/2 tablespoons unsalted butter, cut into bits
• Accompaniment: whipped cream

1. Whisk together milk, persimmon puree, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
2. Put oven rack in middle position and preheat oven to 375F.
3. Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly.
4. Dot with butter bits.
5. Bake pudding until golden, puffed, and set, 35 to 40 minutes.
6. Cool to warm in pan on a rack, about 20 minutes.
7. Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
8. Reheat, uncovered, in a preheated 350F oven until warm.

milk, puree, brown sugar, eggs, raisins, vanilla, salt, bread, walnuts, unsalted butter, accompaniment

Taken from www.epicurious.com/recipes/food/views/hachiya-persimmon-bread-pudding-108900 (may not work)