Crock Pot Persimmon Bread Pudding
Indulge in the ultimate comfort dessert with this Crock Pot Persimmon Bread Pudding, a warm and cozy treat that’s as effortless as it is flavorful. Bursting with the naturally sweet and vibrant taste of ripe persimmons, this slow-cooked bread pudding combines day-old bread soaked in a rich custard of whole milk, heavy cream, and a delicate blend of cinnamon and nutmeg. The crock pot takes all the effort out of baking, delivering a perfectly soft, custard-like center and minimally browned edges. With just 20 minutes of prep and a hands-off cook time, this recipe is ideal for busy holiday gatherings or a cozy family dessert. Serve it warm with a sprinkle of powdered sugar or a dollop of whipped cream for a comforting finish to any meal. Whether you're a persimmon lover or new to this seasonal fruit, this crock pot bread pudding is sure to become a staple in your dessert rotation!
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Recipe Information
Ingredients
- 2 large ripe persimmons
- 8 cups (cubed) day-old bread
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon (for greasing) butter
- optional (for garnish) powdered sugar
Instructions
Lightly grease the inside of your crock pot with 1 tablespoon of butter to prevent sticking.
Peel and deseed the persimmons, then puree the flesh in a blender or food processor until smooth. Set aside.
In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Stir in the persimmon puree until fully incorporated.
Add the cubed bread to the mixture and gently toss until every piece is coated in the custard. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Transfer the soaked bread mixture into the prepared crock pot, spreading it out evenly.
Cover the crock pot with a lid and cook on low heat for 2.5 to 3 hours, or until the bread pudding is set and a knife inserted in the center comes out clean.
Once done, turn off the crock pot and let the bread pudding cool for 10-15 minutes before serving.
Serve warm, optionally garnished with powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 46.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
