Usher in Fall With Lizzy Milian's Pumpkin Pie Bread Pudding Recipe
Sept. 18 2014, Published 9:55 p.m. ET
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)
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.
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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.