Old Mother Miriam's Persimmon Bread Pudding

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, combine the Bread and Persimmon Puree. Mix well to coat the bread.
3. In a separate bowl, whisk together all Custard ingredients until well combined.
4. Pour the Custard mixture over the bread mixture and gently press down to ensure the bread is submerged.
5. Let the mixture sit for 15-20 minutes to allow the bread to absorb the custard.
6. In a small bowl, combine the Topping ingredients. Sprinkle evenly over the bread pudding.
7. Bake for 45-50 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
8. Let cool slightly before serving.