Chef Jason Hill shares his favorite persimmon bread pudding recipe in this episode of "Chef Tips." This fall dessert recipe is a great way to use up fresh persimmons, and is easily adaptable to use with other ingredients.Here are the ingredients for this bread pudding with persimmons an amazing fall dessert!PRINT THE RECIPE: https://cookingsessions.com/persimmon-bread-pudding/Click here for the Creme Anglaise Recipe: https://www.youtube.com/watch?v=7rSu5R4Rp-QIngredients:1 1/2 cups hachiya persimmon pulp (no skin)1 1/2 cups milk or heavy whipping cream (or combination of both)3/4 cup soft brown sugar3 eggs1 tablespoon vanilla extract1/4 teaspoon salt1 teaspoon ground cinnamon1/2 cup raisins1/2 cup chopped walnuts3-4 cups of French baguette, day-old donuts or brioche bread, torn into bite size piecesIn a large mixing bowl, whisk together eggs, persimmon, milk, sugar, vanilla, salt and cinnamon. Add raisins and walnuts. Add bread cubes and allow to absorb liquid, even overnight.Pour the mixture into a buttered baking dish, loaf or 9x13 pan. Bake at 375 F for about 35-40 minutes, only until barely set. There should still be a slight jiggle in the center. This is best served chilled with Creme Anglaise on top.STAY IN TOUCH WITH CHEF TIPSSUBSCRIBE! http://tinyurl.com/kfrblj7LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips FOLLOW ME ON TWITTER https://twitter.com/ChefTipsFOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips