Crock Pot Persimmon Bread Pudding

• 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
• vanilla ice cream (optional) or heavy cream (optional)

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.`.

nonstick cooking spray, cinnamon, fuyu persimmons, sugar, eggs, milk, cinnamon, pecans, butter, nutmeg, vanilla ice cream

Taken from www.food.com/recipe/crock-pot-persimmon-bread-pudding-267535 (may not work)