Slice Brioche (8 slice) into 8 1-inch thick slices. Use day-old brioche.
Melt Unsalted Butter (2 tablespoon) and Maple Syrup (3 tablespoon) together in a small saucepan. Add Persimmon (4) and stir to coat.
Cook persimmons over low heat, gently stirring until they are just soft. This can take 5-15 minutes, depending on how firm your fuyu persimmons are.
Whisk together Eggnog (1 cup) and Egg (2) in a shallow bowl until well combined.
Heat a skillet or griddle over medium heat and melt 1 tablespoon of Unsalted Butter (4 tablespoon) for every two slices of toast you are frying.
Dip each slice of brioche into the eggnog coating to thoroughly coat and immediately fry for about 3 minutes on each side until golden brown. Be careful not to burn them.
Serve topped with warm persimmons, a drizzle of Maple Syrup (to taste) and a sprinkle of Pomegranate (1).