Actually it's challah pudding, because the eggy loaf is one of the few things we ever have on hand to make bread pudding. I'll admit to not being a huge fan of challah—the word itself is Hebrew for "good to dry cars with"—and I am guessing it's one of those things you need to grow up with in order to actually like. Consumed within hours of emerging from the oven, a challah has the redeeming quality of being fresh. After that, well…it does make good bread pudding.
We're up to our earballs in persimmons, too. Dad has a tree. Mom's friends have trees, and drive-by persimmon donations are daily occurrences this time of year. Unfortunately, the ripening gets ahead the consumption, and through the magic of ethylene one overly-soft persimmon will turn a whole fruit bowl in a flash. Faced with one mostly neglected challah and a brace of ripe persimmons that had been isolated from the rest, a bread-persimmon pudding seemed like just the logical thing to do.
In place of a typical binder, I substituted zabaglione: four eggs, about a cup of sugar, half a cup of marsala are mixed continuously in a double boiler until thoroughly warm and frothy. The pulp of three very ripe persimmons (no seeds!) are blended in.
Meanwhile, in bowl number two, a torn-to-shreds most-of-a-challah is doused with milk and the persimmon/zabaglione mixture is added. The whole mess then gets put into a parchment-lined loaf pan, and then into the oven at 120°C (350°F) until cooked, which depends on the size of your loaf pan.
Served warm, it's actually pretty light.
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