Pumpkin Pie Bread Pudding with Bourbon Icing

Who says pumpkin is only for Thanksgiving? – Try This Awesome Pumpkin Pie Bread Pudding

Looking for a great way to enjoy that pumpkin pie flavor after the holidays? We found this great recipe for Pumpkin Pie Bread Pudding over on Eats Well with Others. Here is what you will need:

Ingredients

• 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

Instructions

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.
3. 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
4. occasionally, until just tender and glossy, about 3 minutes more.
5. Let cool.
6. In a large bowl, whisk the remaining 1 cup sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, ground ginger, and salt.
7. Add in the challah and squash, and toss gently to combine. Spoon the mixture into the springform pan.
8. 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.
9. Let rest for 15 minutes.
10. 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.

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Source: Joanne Eats Well With Others