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


Sep. 18 2014, Updated 9:55 p.m. ET

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Pumpkin fanatics, this one's for you! Chef Lizzy Milian combines two of our favorite autumnal desserts into one indulgent dish with her Pumpkin Pie Bread Pudding. Prepare to swoon.

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Pumpkin Pie Bread Pudding

courtesy of Lizzy Milian

1c pumpkin purée

1 Challah bread

1c sugar( split)

1/2c brown sugar

2c whole milk

3 eggs

1 Tbsp pumpkin pie spice

1/2c brown butter ( split)

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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.

What's your favorite pumpkin dessert? Tell us in the comments or tweet @OKMagazine.

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