Best 2 Zucchini Bread Pudding Recipes
Zucchini bread pudding is a delightful dessert that combines the flavors of zucchini, bread, and spices. It is a versatile dish that can be enjoyed as a breakfast, brunch, or dessert. The combination of these two classic dishes creates a unique and satisfying treat that is sure to please everyone at the table. The bread pudding provides a soft, creamy texture, while the zucchini adds a subtle sweetness and a boost of nutrition. With just a few simple ingredients and a little bit of time, you can create a delicious zucchini bread pudding that is sure to become a family favorite.
Here are our top 2 tried and tested recipes!
SAVORY ZUCCHINI BREAD PUDDING
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
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.
ZUCCHINI BREAD PUDDING
Make and share this Zucchini Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
- Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
- Add in bread cubes; stir.
- Place half of the mixture in a greased 2-quart baking dish.
- Sprinkle with half the cheese.
- Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
- Sprinkle with pecans.
- In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
- Pour over bread mixture.
- Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
- Let rest 10 minutes before serving.
Tips:
- Use fresh zucchini. Fresh zucchini has a higher water content, which will help to keep the bread pudding moist. If you don't have fresh zucchini, you can use frozen zucchini, but be sure to thaw it completely before using.
- Grate the zucchini finely. This will help it to distribute evenly throughout the bread pudding and prevent it from becoming too watery.
- Don't overmix the batter. Overmixing can make the bread pudding tough. Just mix the ingredients until they are combined.
- Bake the bread pudding in a water bath. This will help to keep it moist and prevent it from browning too much.
- Let the bread pudding cool slightly before serving. This will help it to set and make it easier to slice.
Conclusion:
Zucchini bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover zucchini, and it's also a tasty way to get your daily dose of vegetables. So next time you're looking for a sweet treat, give zucchini bread pudding a try. You won't be disappointed!
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