Breakfast Bread Pudding with Pecan Crumble Topping

For the bread pudding:

• Unsalted butter (about 1/2 tablespoon), for greasing the pan
• 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 crumble topping:

• 1/2 cup flour
• 1/2 cup Chopped Pecans
• 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

Maple syrup, for serving