Pumpkin bread pudding made with challah, with a praline butter sauce

Cut the challah into thick slices and fit them into a buttered 13x9 pan, cutting some smaller to fit.

In a large measuring cup, mix pumpkin, sugar, eggs, cream and milk, pumpkin pie spice and vanilla into a custard; mix well.

Pour the custard over the bread; the slices will float until they absorb it. Press down any uncovered spots with a spoon.

Cover with plastic wrap and refrigerate at least a couple of hours or up to overnight so the bread absorbs the custard (left a little under 24 hours here).

Bake at 350F about an hour, until well puffed and the center is slightly jiggly.

For the sauce, put the butter, brown sugar and granulated sugar in a saucepan; let the butter melt and the sugar begin to dissolve, about a minute.

Stir in the cream and bring back to a boil.

Add a good splash of vanilla and finely chopped pecans; bring to a boil.

Reduce to medium-low and simmer 5 to 8 minutes, then take off the heat and set aside to cool, about 10 minutes.

Let the baked pudding sit to set and settle before serving; serve with the praline sauce.