Usher in Fall With Lizzy Milian's Pumpkin Pie Bread Pudding Recipe

1/2c powdered sugar

Honey Pecans (optional)

Icing :

Whisk together 1/4 cup brown butter and 1/2 cup powdered sugar. Set aside

Preheat oven to 350*

1. Slice Challah into cubes. Let sit out a few hours to dry out. Bake in oven until crusty and moisture removed.

2. In a small bowl combine pumpkin, 1/4 cup brown butter, pumpkin pie spice and 1/4 cup brown sugar. Set aside.

3. In medium sized bowl, combine eggs, milk, 1/2 cup brown sugar, 1/2 cup white sugar and and pinch pie spice. Whisk together.

4. Place 1/2 of the challah cubes in a lightly greased cake pan. Pour 1/2 milk mixture into challah and allow it to absorb. Spoon 3/4 of pumpkin mixture on top of challah cubes. Add remaining challah cubes as well as milk mixture. Top with remaining pumpkin mix. Bake 45 min - 1 hour or until golden brown and liquids have been absorbed .

5. Top with brown butter icing and chopped pecans . Serve warm or cold.