Breakfast Bread Pudding with Pecan Crumble | American Pecan Promotion Board

Ingredients

• For the bread pudding:
• 1/2 tablespoon unsalted butter, for greasing
• 1-pound brioche bread, cut into 3/4-inch cubes
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 tablespoons good bourbon
• Pinch of fine grain sea salt
• 1/2 cup pecans, roasted (see recipe notes)
• For the crumbled topping:
• 1/2 cup flour
• 1/2 cup pecan pieces
• 1/2 cup packed dark brown sugar
• Sliced persimmons, for serving (optional)
• Maple syrup, for serving (optional)