Breakfast Bread Pudding With Pecan Crumble

Yield: 6 to 8 servings

For the bread pudding:

1/2 tablespoon unsalted butter, for greasing

1 pound brioche bread, cut into 3/4-inch cubes

8 eggs

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 chopped pecans, toasted

For the crumbled topping:

1/2 cup flour

1/2 cup pecan pieces

1/2 cup packed dark brown sugar

1 teaspoon cinnamon

1/4 teaspoon fine grain sea salt

3 tablespoons unsalted butter, at room temperature

Sliced persimmons, for serving (optional)

Maple syrup, for serving (optional)

Lightly butter a 9 x 13 baking dish, then place cubes of brioche in the baking dish in an even layer.

In a large bowl, whisk together eggs, milk, heavy cream, sugars, vanilla, bourbon, and a pinch of sea salt. Sprinkle toasted pecans over the brioche, then pour the wet ingredient mixture evenly all over the bread, making sure it’s covered thoroughly. Cover and let sit in the fridge for at least 2 hours (or up to overnight).

To bake the bread pudding: Preheat the oven to 350 F and remove the baking dish from fridge.

Meanwhile, prepare the crumble: Add flour, pecans, dark brown sugar, cinnamon, salt, and butter to a medium bowl, and using your fingertips, rub ingredients together until evenly combined and clumps start to form. Sprinkle the surface of the bread evenly with the crumbs. Bake until the bread pudding is puffy and the top is golden, about 45 minutes to an hour.

To serve, cut squares of warm bread pudding, and place on small plates. Top with sliced persimmons and maple syrup, if desired.

Metro Creative Graphics Inc.