Persimmon Walnut Bread Pudding

Ingredients

• For the bread:
• 1 lemon, zested
• 1 cup mascarpone
• 1 loaf challah, sliced 1/2-inch thick and toasted
• 1 1/2 cups ripe persimmons, seeded and mashed (I used wild persimmons, but Fuyu make a fine substitute)
• butter, for greasing the pan
• demerara sugar, for sprinkling
• 3/4 cup walnuts, toasted and coarsely chopped
• 1 cup heavy cream, for serving
• To pour over bread:
• 1 cup whole milk (use grass-fed if possible), divided
• 1/4 cup spiced rum, divided
• 3 eggs
• 1/3 cup brown sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon

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