Active time: 15 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 6 to 8 servings

　　2 cups whole milk

　　1 1/2 cupsHachiya persimmon purée

　　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

　　

Step 1

Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.

　　

Step 2

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 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. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.

　　

Step 4

Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

　　Cooks' note:

　　Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.