White Chocolate Persimmon Bread Pudding

Christmas is no less than two days away and, well, I have yet to get into the Christmas spirit. Despite Christmas carols, Christmas movies, sitting next to our gorgeous tree, driving past homes frosted with Christmas lights during the evening, shopping amidst the hustle and bustle, the smell of eggnog, Christmas dinner menu planning, and an aggressive schedule of holiday baking, I have yet to really feel ready for the holidays. Maybe it was two weeks of finals hell that broke my spirits. Maybe its the fact that I'm flat broke. Maybe it's that my special someone if 500 miles away. Maybe I'm jaded. Whatever the reason, I hope to snap out of it as soon as possible. I'm usually one to love Christmas. This is so unlike me.

I couldn't think of a nicer holiday treat than this white chocolate persimmon bread pudding. Its homy and comforting, with a creamy indulgence from the white chocolate and a burst of sweetness from the persimmons. I love the heartiness of bread pudding and this one packs a powerful punch with its unique flavors. It may not get me into the holiday spirit but it surely made me feel warm, cozy, and at peace.

White Chocolate Persimmon Bread Pudding
Adapted from Martha Stewart

1 large loaf of day old french bread
6 small or 4 large Fuyu persimmons
Juice of 1/2 lemon
1 cup sugar
3/4 bag of white chocolate chips
2 cups milk
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter, for baking dish

Preheat the oven to 350 degrees. Trim the crusts off the bread and cut it into 1 inch cubes. Lay the bread out on a baking sheet and toast for 4-6 minutes.

Peel, seed, and finely chop persimmons. Using the back of a fork, mash persimmons up as much as you can, leaving some larger pieces. Add persimmons, lemon juice, and 1/2 cup sugar to a small saucepan just until sugar is dissolved and persimmons begin to break down, about 5 minutes. Remove from heat.

In another small saucepan, heat milk. Add white chocolate chips and gently whisk until chips are melted and incorporated. Remove from heat.

In a medium bowl whisk 3 eggs. Slowly add the milk mixture to the eggs, stirring constantly, being careful not to cook them. Add persimmon mixture to milk and eggs.

Liberally butter a 9x13 ceramic baking dish. Add bread. Toss bread with cinnamon and nutmeg. Slowly pour liquid ingredients over bread until bread is almost covered completely. Wait about 10 minutes for bread to absorb liquid.

Bake at 350 for about an hour, or until filling sets and the top is brown. Let cool about 15 minutes before serving.