Fancy Plants Farms has provided the following recipe using persimmons...

"Believe it or not, persimmons are the most consumed fruit in the world.  Most people associate persimmons with the green ones that “turn your mouth inside out”.  That persimmon type (astringent) needs to be eaten after it is fully ripe.  But there is a non-astringent persimmon that never “puckers” your mouth.  It can be eaten when it is crisp like an apple, as well as when fully ripe, or any where in between.  One variety of non-astringent persimmons is the fresh oriental FUYU, which has recently become available for shipment throughout the U.S. Fancy Plants Farms recently announced they are now able to provide fresh Fuyu Persimmons directly to your home. The persimmons are available in Full or ½ Flats and are available for only two short weeks beginning in October. Recipes for pies, cookies and cakes are included with each shipment."

1. 1 ½ cups fresh fuyu persimmon puree, or 3 fully ripened, red, fuyu persimmons, peeled, seeded, and mashed
2. Zest of 1 lemon
3. Juice of 1/2 a lemon
4. 1 cup sugar, plus more, for baking dish
5. Unsalted butter, for baking dish
6. 10 slices about 1 ½ pounds) 1 ½ inch thick day-old or toasted brioche, cut into 1 ½ inch pieces
7. 1 teaspoon ground cinnamon
8. ½ teaspoon freshly grated nutmeg
9. 6 ounces white chocolate, coarsely chopped or chips
10. 2 cups milk
11. 3 large eggs

1. Preheat oven to 350 degrees.
2. In a small saucepan, combine persimmon puree, lemon zest and ½ cup sugar; simmer over low heat until sugar is dissolved.
3. Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.
4. In a medium saucepan, combine remaining ½ cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.
5. Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture.
6. Pour mixture into baking dish, covering bread completely.
7. Bake until filling sets, about 35 minutes.