Brown Butter Seckel Pear Pudding

6 tablespoons room temperature unsalted butter, divided 

2 cups sliced seckel pears 

1 loaf stale loaf, crusts removed and cut into 1/2-inch thick slices 

1/2 cup brown sugar, plus 2 tablespoons for topping, divided 

2 teaspoons ground cinnamon 

1/2 teaspoon ground allspice 

1/4 teaspoon sea salt 

4 large Harvest Haven eggs 

2 1/4 cups whole milk 

powdered sugar, for dusting 

lightly sweetened whipped cream, for serving

Set a wide skillet over medium heat. Add 2 tablespoons butter, allow it to melt and than cook to a golden brown hue, about 5 minutes. Add pears and sauté until pears are tender and butter turns into a thick, deep golden sauce, 5 minutes more. Fold in 1/4 cup sugar brown sugar; cook until sugar is dissolved, 3 - 4 minutes. Remove from heat and set aside.

In a shallow dish, combine remaining 1/4 cup brown sugar, cinnamon, and allspice. Spread remaining 4 tablespoons butter on both sides of sliced bread. Press each side into cinnamon and sugar mixture, enough to lightly coat each slice. Arrange in 8 x 8-inch baking pan.

In a small bowl, whisk to combine eggs and milk. Fold cooked pears, and all accumulated juices and syrup, into the mixture, and carefully pour over bread. Set in fridge overnight (or a minimum of 2 hours).

Preheat oven to 350 degrees F. Bake 40 - 50 minutes or bread pudding is set and starts to pull away from the sides. Cool 30 minutes.

Dust with powdered sugar and serve with a dollop of lightly sweetened whipped cream.