Best 8 Savory Zucchini Bread Pudding Recipes

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Savory zucchini bread pudding is a delectable and versatile dish that can be enjoyed as a main course or a side dish. This savory bread pudding is made with a combination of zucchini, eggs, milk, bread crumbs, herbs, and spices, resulting in a moist and flavorful dish. The addition of vegetables, such as zucchini, not only enhances the flavor and texture of the bread pudding but also adds a healthy twist to this classic comfort food. Whether you're looking for a creative way to utilize zucchini from your garden or searching for a unique dish to impress your guests, this savory zucchini bread pudding recipe is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY BREAD PUDDING



Savory Bread Pudding image

Try a flavorful twist on a typically sweet classic with the Savory Bread Pudding recipe. Savory Bread Pudding features fresh vegetables, bacon, cheese and more gooey goodness!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 12

7 slices of white bread
2 Tbsp. of butter
4 oz. (1/2 of 8 oz. pkg.) OSCAR MAYER Natural Applewood Smoked Ham
3/4 cup of shredded CRACKER BARREL Sharp Cheddar Cheese, divided
1/3 cup of milk
1/2 tsp. of freshly ground black pepper
1/2 Tbsp. of baking powder
5 large eggs
1/2 cup of shredded carrot
1/2 cup of shredded zucchini
1 medium white onion, finely chopped
2 Tbsp. sliced chives, divided

Steps:

  • Heat oven to 350ºF.
  • Place 4 bread slices, touching each other to form a square, on a cutting board, using the bottom of an 8 inch nonstick springform pan, cut a circle from the bread.
  • Butter the baking pan and place the circle of bread inside. Do not discard the cut off pieces.
  • Cut the bread crust off of the remaining bread (set aside the cut crust). Slice bread into thirds. Use these pieces to cover the side of the baking pan.
  • Evenly distribute the ham in the pan. Cover with half of the cheese.
  • In a separate bowl whisk milk, pepper, baking powder and eggs until well blended.
  • Dice the leftover pieces of bread and stir into the egg mixture. Stir in the remaining cheese, carrot, zucchini, onion and half the chives.
  • Pour this mixture into the baking pan, even out with a fork.
  • Bake for 35 minutes, or until eggs set. Remove from the oven and let it cool for 5 minutes before serving. Serve sprinkled with the remaining chive.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAVORY BREAD PUDDING



Savory Bread Pudding image

This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 15

3/4 pound day-old sourdough bread, crusts removed, cut into 1-inch cubes
5 tablespoons unsalted butter, melted
10 sprigs winter savory or thyme, leaves only, finely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1 pound Fresh Pork Sausage
2 leeks, white parts only, halved lengthwise, washed, and sliced into 1/4-inch half-moons
1 pound small fresh chanterelle mushrooms, cleaned and dried
Coarse salt and freshly ground black pepper
1 large green apple, peeled, cored, and thinly sliced
2 cups heavy cream
5 large eggs
1/4 cup balsamic vinegar
1 1/2 cups grated Parmesan cheese
3 tablespoons Persillade
Black truffle, thinly sliced, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
  • In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
  • Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
  • Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
  • In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
  • Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

SAVORY ZUCCHINI BREAD PUDDING



Savory Zucchini Bread Pudding image

I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1 small onion, chopped
1 celery rib, chopped
3 tablespoons butter
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon poultry seasoning
1/2 cup canned pumpkin
2 large eggs
1/3 cup 2% milk
1/4 cup butter, melted
4 cups day-old cubed bread
3 medium zucchini, chopped
1/2 cup shredded cheddar cheese

Steps:

  • In a small skillet, saute onion and celery in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

SAVORY BREAD PUDDING



Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

ZUCCHINI PUDDING



Zucchini Pudding image

Make and share this Zucchini Pudding recipe from Food.com.

Provided by Michael Boyd

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups cooked mashed zucchini
1 cup grated cheese
2 tablespoons grated cheese
1 egg, beaten
1 cup crushed saltine
1/2 cup butter, melted
1/4 teaspoon nutmeg

Steps:

  • 2.
  • Mix all ingredients except 2T cheese in ovenproof bowl.
  • Sprinkle 2T cheese over top.
  • Bake at 350 F for 15-20 minutes.
  • Rest for 5 minutes.

Nutrition Facts : Calories 433.4, Fat 34.8, SaturatedFat 20.9, Cholesterol 130, Sodium 765.7, Carbohydrate 20, Fiber 1.8, Sugar 3.6, Protein 11.9

ZUCCHINI CUSTARD PUDDING



Zucchini Custard Pudding image

This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.

Provided by Miss Annie

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini, grated
1 teaspoon salt
4 eggs
1/2 cup milk or 1/2 cup light cream
3/4 cup fine dry breadcrumb
1/2 teaspoon dried oregano
3 tablespoons freshly grated parmesan cheese
2 tablespoons butter, melted

Steps:

  • In a colander, combine the zucchini and salt.
  • Toss to mix and set aside to drain for 30 minutes.
  • In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
  • Add the bread crumbs, oregano, cheese and butter.
  • Beat until blended.
  • Squeeze any excess moisture from the zucchini and fold into the egg mixture.
  • Pour the mixture into baking dish and bake at 350º F.
  • for 40 minutes, until the custard is set.
  • Let stand for 10 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

SAVORY BREAD PUDDING



Savory Bread Pudding image

Provided by Molly O'Neill

Categories     side dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

4 cups stale bread crumbs
4 cups milk
2 leeks, rinsed well and minced
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 teaspoon dried sage
4 eggs, separated

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl soak the bread crumbs in the milk for 30 minutes, and set aside. In a skillet saute the leeks in 4 tablespoons of the butter for 5 minutes until soft. Add the salt, pepper, thyme and sage, stir well to combine, and set aside to cool.
  • In a large bowl whisk the egg whites until soft peaks form. In another bowl, beat the yolks until they are light yellow and frothy. Add the yolks to the bread mixture, and stir well. Add the leeks, and stir well. Using a rubber spatula, fold the egg whites into the bread mixture.
  • Butter a 2-quart baking dish with the remaining 2 tablespoons of butter. Add the bread mixture, and bake for 45 minutes until golden; serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 537 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Choose ripe, firm zucchini: This will ensure that your bread pudding has a moist and flavorful texture.
  • Grate the zucchini: This will help it to evenly distribute throughout the bread pudding.
  • Don't overmix the batter: Overmixing can result in a tough, dense bread pudding.
  • Bake the bread pudding in a water bath: This will help to create a moist and evenly cooked bread pudding.
  • Serve the bread pudding warm or at room temperature: This will allow the flavors to meld and develop.

Conclusion:

Savory zucchini bread pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover zucchini, and it's also a healthy and satisfying meal. With its savory flavor and moist texture, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy zucchini, give this recipe a try!

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