For all of you jokers out there who think that all pumpkin consumption should cease and desist immediately after the post-Thanksgiving tryptophan haze has cleared…all I have to say is this: they don’t call it WINTER squash for nothing.

And to be fair, it really is one of the few bright {orange} spots in the winter vegetable consortium.  Uh, literally…seeing as how the entire root vegetable melange is about as pale beige as an Upper East Side private school.  Which is not to say that I have anything against rutabagas, turnips, or parsnips (celery root, though – work of the devil).

But… it all comes down to aesthetics. And if you’ve ever failed at tried photographing a plate of off-white chunks in such a way that people actually want to eat it…then you’ll understand from which part of my {traumatized} subconscious my love of winter squash arises.


That being said, this bread pudding is very…brown with a drizzle of white on top.

And yet, still totally scrumptious-looking.

Then again, chunks of pumpkin pie-soaked challah bread tossed with sugared delicata squash and then drizzled with a bourbon-infused glaze.  Really, would you expect anything less?

I promise, if there’s anything that’s going to get you through the doldrums of this upcoming winter, it’s this bread pudding.  It pretty much has all of your essential ingredients – bread, vegetables, and alcohol – and it’s deliciousness might even make you forget that we won’t be seeing even a speck of green for the next four months.

Deep breaths.


.March 20th, people. (Or bust.)


Pumpkin Pie Bread Pudding with Bourbon Icing
Serves 16, adapted from Food and Wine 


  • 1 stick plus 3 tbsp unsalted butter, softened
  • 1 lb challah bread, cut into 1-inch cubes
  • 3 lb butternut or delicata squash
  • 1 1/4 cups sugar
  • 4 large eggs
  • 3 cups almond milk
  • 14 oz canned pumpkin
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp kosher salt
  • 2 cups confectioners’ sugar
  • 2 tbsp bourbon


  1. Preheat the oven to 375.  Grease one 10-inch springform pan. Spread the challah on a large baking sheet and toast in the oven for 5 minutes.
  2. Peel, seed, and cut the squash into 1/2-inch dice. In a very large skillet, melt 3 tbsp butter. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes more. Let cool.
  3. In a large bowl, whisk the remaining 1 cup sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, ground ginger, and salt.  Add in the challah and squash, and toss gently to combine. Spoon the mixture into the springform pan. Cover with parchment and bake for 30 minutes. Uncover and bake for an additional 30 minutes until the tops are golden and the filling is set. Let rest for 15 minutes.
  4. In a bowl, whisk the remaining butter with the confectioners’ sugar and bourbon. Either use the sauce to ice the pudding or pour over individual slices.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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79 Responses to Pumpkin Pie Bread Pudding with Bourbon Icing

  1. bellini says:

    In Italy they called all winter squash pumpkin, but in my opinion it should never have a season.

  2. Um, how soon is it appropriate to make and devour this? I have no plans of stopping pumpkin consumption any time soon!

  3. Hovkonditorn says:

    This looks delicious! I would love to have a slice!

  4. I agree! I’m not giving up baking with squash until I can’t find it anymore! This bread pudding looks like a total beauty, but dangerous…so, so, dangerous. I’d probably sit down with a whole pan of this and a fork. No judgement please.

  5. You had me at pumpkin pie…no wait, at bread pudding…ummm, actually, you had me at bourbon icing. Holy cow does this look good!

  6. Danielle says:

    I keep telling myself to look away so dangerous – but I bookmarked it anyway!

  7. Um YUM! I love pumpkin anytime of the year! This is such a fantastic recipe and the glaze , oh the glaze!!!

  8. what an awesome idea. i’m all over pumpkin all year long- i haven’t stopped 🙂

  9. This is awesome. I love the idea of using delicata squash in bread pudding Joanne, that is inspired!

  10. Shannon says:

    ooh my, what a way to kick up pumpkin bread pudding 🙂

  11. Roz P. says:

    Whenever I read the words ‘bread pudding’, I HAVE to read the recipe. I just wish that I would have had this for Thanksgiving . . . so much better than my meager pumpkin pie! This is a keeper too, Joanne! Thanks!

  12. can I have a side of sauce?
    you know just in case?

  13. How do I get this delivered to my desk for breakfast/lunch/dessert/anytime? It looks so moist and flavorful!

  14. AGREED. I don’t understand why people only eat pumpkin around Thanksgiving. Make it last all winter…. and summer, too! This looks heavenly, by the way. And stop fretting about your photographs. They always look FABulous!

  15. Mo 'Betta says:

    Bourbon, pumpkin and bread?! I’m so in! (and I eat pumpkin all year long!)

  16. Kat Collins says:

    Pumpkin is one my favorite foods. I’ll eat it any way you make it. And mixing bourbon and bread with pumpkin? I’m drooling all over my keyboard. Joanne, you’re a wicked woman, tempting me with these eye candy.

    But I’m definitely going to make it and eat it! 🙂

  17. Very interesting concoction. Pie + bread + pudding. Add cookies and cake to the equation and you’ve pretty much covered most of the varieties of baked goods.
    Canned pumpkin is rare here, I recently saw it in a supermarket, priced at about USD12 a can!!!

  18. Dining Alone says:

    I think bread, vegetables and alcohol might be my official food groups for December, thanks for the inspiration. This bread pudding looks absolutely amazing.

  19. Amy says:

    It finally dropped down to the 60’s here, so I could make soup at last! YAY. But now… well…I want it to be summer again. I’m so pathetic. Pumpkin is a staple here, all year round. And my hatred of celery? Oh, you know *high five*

  20. I am with you all the way. Pumpkin should be eaten all winter long. And you should preserve it, too, in some way so you can eat it in the summertime. This bread pudding looks a-mazing.

  21. Karis says:

    Totally agree, pumpkin should be consumed all winter. My CSA boxes have been overflowing with winter squash, so that shouldn’t be a problem for me 🙂

    However, there’s only one more box coming before April…like you said, not a speck of green for 4 months 🙁

  22. Sarah says:

    I love my pumpkin all year long. That recipe looks amazing. I am sure I could not just eat one piece.

  23. There is just so much amazingness here – the challah, the fact that I love bread pudding, pumpkin is involved — with bourbon icing! You outdid yourself!

  24. Beth says:

    It photographs beautifully, Joanne. Love it!

  25. Lora says:

    Are you kidding me? Bourbon icing? It’s not good that I am so hungry for lunch now. I could eat this whole thing. Fabulous!

  26. I totally agree that pumpkin season is just getting started! This looks delicious. I am not a baker so this would most definitely not turn out like yours! Great photos!

  27. Mary says:

    Joanne, this looks and sounds delicious. I get weak-kneed when I see bread pudding because it comes with lovely childhood memories. New versions are always welcome in my kitchen. Have a great day. Blessings…Mary

  28. Guru Uru says:

    You pull out all the stops my friend for this dessert so decadent 🙂

    Choc Chip Uru

  29. Bread pudding is just the perfect winter dessert. I never thought of actually adding winter squash to it! And I am sooo not sick of pumpkin yet…

  30. Jessie says:

    Omg, this. Pumpkin consumption ceasing after Thanksgiving? NEVER! Not only do we still need our beta-carotene (and a steady diet of carrots just won’t cut it), pumpkin is good in so many things. Like bread pudding with bourbon. How could it get better than this??

    P.S. Celery root = GAG. Celery and all its cronies are the one food “group” I can’t tolerate.

  31. R says:

    Seriously the name says it all!!!
    This sounds sinfully fantastic.. There is something about bread pudding, instant warm up!!
    Hope you are doing good…

  32. Hotly Spiced says:

    I love the lattice-work drizzle on the top. I’m completely amazed at all the pumpkin recipes. Here we just chop it up and throw it into a roasting dish with a leg of lamb – we need to branch out! xx

  33. Pumpkin and bourbon icing…girl, I’m falling over happy! This sounds terrific. Your pictures are awesome too 🙂

  34. Johanna GGG says:

    I understand your unwillingness to give up pumpkin to the seasons – I grew up eating pumpkin all year round and still feel this is the only way I can be – and I am a bit unsure about pumpkin pie but if you are going to bake some bread in it then I am feeling a lot more committed to it – delish

  35. I had this very thought when I made coconut banana bread pudding last week. It just didn’t photograph well.

  36. Debbie says:

    Beautiful picture….my husband is a huge fan of bread pudding and I think he’d love this!

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  38. Christine says:

    You’re killing me here Joanne! Another sweet to inhale…I love bread pudding and pumpkin pie so this is nirvana.
    Just have to say I personally love celery root, subbing it for in potato salad means less starch and calories to offset recipes like this Pumpkin Pie Bread Pudding…lol!

  39. Hey, I went to an UES private school 😛
    And as always, this looks amaaaazing

  40. Hannah says:

    Now this looks like a dessert made for sharing, perfect for a crowd. Perfectly comforting on a cold day, too.

  41. This looks awesome—and actually reminds me of those Papa John’s cinnapies…but this looks 10x more delicious!!

  42. I’ve never really been a fan of bread pudding… of course, I don’t like bread so that could be why… but adding pumpkin to it makes it so much more tempting to try. 😉

  43. That Girl says:

    I’m never done with pumpkin!

  44. I think pumpkin is a year-round beautiful thing. I made some Challah, last week, with the intent of making bread pudding. We ate the whole dang loaf. Gotta start over. Love this recipe.

  45. Kari says:

    Pumpkin is a bit less seasonal here in Australia (perhaps because we don’t have Thanksgiving or Halloween)…so I say embrace it as a year round food and most certainly a winter food 🙂 This looks lovely!

  46. It really is beautiful! Well maybe no green but at least we can have our orange in the form of pumpkin pie bread pudding. 🙂

  47. This looks amazing…and yes, WINTER squash! This sounds so durn good – I’ve been craving bread pudding lately. Are those little mini challahs? So cute!

  48. It looks STUNNING! I would love one large chunk for my tea.

  49. I love that you added delicata squash to the ingredients. I just had it for the first and it’s my new fave!

  50. Cathleen says:

    This looks GORGEOUS!! I can’t believe I have never tried bread pudding. I am clearly missing out

  51. cquek says:

    Yours looks deeeelicious.

  52. Candace says:

    Winter squash, how I love thee! I’ve got my first delicata squash in the kitchen now waiting on me. I love that you’ve added it to this beautiful dessert.

  53. Victoria says:

    Joanne, my love, you know how I feel about bread pudding. You’ve done me proud! I also agree that just because Thanksgiving is over doesn’t mean pumpkin season is. I’m still rocking the pumpkin love all winter long 🙂

  54. Anything with bourbon and I’m in!

  55. Karen says:

    I have some stale rolls left over from TG and an extra can of pumpkin in the pantry. Pumpkin bread pudding has been on my mind lately. This looks wonderful!

  56. andrea says:

    This is in the oven as I type. I used butternut squash (which glazed perfectly… it took all self-control to not devour the entire skillet right then and there). Maybe next time I’ll do a lighter glaze, but put rum soaked raisins inside… either way, I am looking forward to devouring a slice of this later tonight. It’s cold outside, and so this calls for curling up with a blanket and a movie!!

  57. elly says:

    Oh man, this looks awesome! My Christmas menu ideas list is getting way too long…

  58. Sara says:

    Love! I have been seeing so many good bread pudding recipes online lately…I need to get my butt in gear and make some, it looks so good!

  59. Barbara says:

    Yikes! I shouldn’t have visited you today! I am drooling over this recipe and have no way to try it. Keeping it for future use. That bourbon glaze? Double yum!

  60. This just screeeams “EAT ME!”

  61. Natalie says:

    i can feel my love handles growing just as i look at this, and i don’t even care!

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  63. Agreed! Pumpkin is a total winter/comfort thing and shouldn’t be regulated to Halloween and Thanksgiving. And regarding this beautiful, delicious bread pudding — yum. That glaze was heavenly.

  64. I love bread puddings! This one sounds fantastic and yes, bring on the pumpkin during the winter.

  65. Esi says:

    Pumpkin bread pudding is one of the most fantastic things.

  66. Reeni Pisano says:

    This is a masterpiece! What a lovely concoction of deliciousness! I’m late to the bread pudding bandwagon this year but it’s a dessert I love. I just bought 3 cans of pumpkin – the season is not over for me either.

  67. Marisa says:

    You had me at bourbon. Does that make me sound like a total alcoholic?

  68. Jayne says:

    You people have such innovative ways of using pumpkin! Thumbs up.

  69. Shannon says:

    This looks so so good!

  70. So good! Its like its own christmas present

  71. Gloria says:

    Love this pumpkin pie I will print now!

  72. grace says:

    almond milk is a great touch here, joanne! the glaze is pretty outstanding too.

  73. I could have pumpkin all year round. That is one delicious bread pudding!

  74. Patsyk says:

    That was an amazing dessert!

  75. Funny enough, pumpkin is actually a fruit, which is always an interesting thought. So in essence this is like a fruit cake, and that means it’s totally fine to use pumpkin past Thanksgiving. 🙂

  76. Holy smokes! I’m behind on my blog reading and almost missed this one. I ADORE bread pudding and your version here looks so insanely good!

  77. I’m totally with you – pumpkin consumption should never stop after Thanksgiving. In fact, I think it should be eaten all year! And this bread pudding is to die for. I think I’ll have to save this recipe for Christmas morning 🙂

  78. Laura says:

    That looks scrumptious. I’ve never been a bread pudding fan, but I’ve always thought pumpkin bread pudding would change my mind

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