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 egg
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/2 cup light brown sugar packed
• 1 tablespoon vanilla extract
• 2 tablespoons bourbon good
• Pinch sea salt fine grain
• 1/2 cup pecans chopped, toasted

For the crumble topping:

• 1/2 cup flour
• 1/2 cup pecans chopped
• 1/2 cup dark brown sugar packed
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt fine grain
• 3 tablespoons unsalted butter at room temperature

Sliced persimmons, for serving

Maple syrup, for serving