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Rich and nutty comfort food for breakfast


1⁄2 cup packed dark brown sugar
1 teaspoon cinnamon
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. ....

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