Crock Pot Persimmon Bread Pudding

Has the perfect flavor to make a sweet ending to any autumn or winter meal.

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

•  nonstick cooking spray
• 8  slices  cinnamon-swirl bread or 8  slices  cinnabon  bread, cubed
• 4  fuyu persimmons, grated
• 1⁄2 cup sugar
• 4  eggs, lightly beaten
• 1  cup half-and-half
• 1  cup milk
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 cups  toasted pecans
• 1⁄4 cup butter, melted
• 1  pinch nutmeg
•  whipped cream (optional) or  vanilla ice cream (optional) or  heavy cream (optional)

Directions

1. Spray the interior of the crock pot with nonstick spray.
2. Mix together bread cubes, grated persimmon, and place in the crock pot.
3. Stir together sugar, eggs, half and half, milk, and cinnamon.
4. Pour mixture over bread, making sure it covers all the bread.
5. Sprinkle the top with toasted pecans.
6. Grate a little nutmeg over the top.
7. Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
8. Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.