Best Crazy Bread Pudding With Zucchini Milk Recipes

CRAZY BREAD PUDDING WITH ZUCCHINI MILK

Crazy Bread Pudding With Zucchini Milk image

1967 newspaper article stated: peel, seed and chunk zucchini. Use your blender to make a "milk". I did, I tried and I liked. "milk" can be frozen also. Thus a few recipes were born as this one.

Provided by Montana Heart Song

Categories Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 large zucchini, peeled, seeded and chunked (2 cups zucchini milk)
2 cups bread cubes
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon margarine or 1 tablespoon Pam cooking spray
1 tablespoon vanilla
1/2 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon cinnamon
1/2 cup slivered toasted almond (optional)
1 apple, peeled, cored and diced

Steps:

Blend prepared zucchini until thick milk.
Heat in saucepan until it comes to a boil. Add 2 tblsps butter.
Grease 4 quart casserole with 1 tblsp. margarine.
Preheat oven 350.
In large metal bowl, place bread cubes.
Pour hot zucchini milk mixture over and stir.
In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon.
Add to bread cubes, toss to blend all together.
Add diced apple, spread around on top.
Add almonds,spread around on top.
Set casserole in a 9 X 13 pan. Add 1 cup water or a little more.
Cover.
Bake 1 hour.
Serve warm or chilled with ice cream.

Nutrition Facts : Calories 198.2, Fat 7.9, SaturatedFat 3.4, Cholesterol 80.7, Sodium 255, Carbohydrate 28.1, Fiber 1.5, Sugar 20.9, Protein 3.8

ZUCCHINI BREAD PUDDING

Zucchini Bread Pudding image

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

Ingredients

2 medium zucchini, sliced 1/4 inch thick
1/2 cup frozen whole kernel corn
2 tablespoons olive oil
1/2 cup chopped roasted red sweet pepper
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
5 cups sourdough bread or 5 cups Italian bread, 1 inch cubes
1 cup shredded swiss cheese
3 tablespoons chopped toasted pecans
5 eggs
2 cups half-and-half or 2 cups light cream
salt and pepper

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.

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

Ingredients

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.

ZUCCHINI BREAD

Zucchini Bread image

Makes great gifts around holidays. You may substitute raisins for the chocolate if you wish.

Provided by GAF55

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 24

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 33.7 g, Cholesterol 25.4 mg, Fat 13.1 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 70.8 mg, Sugar 20.7 g

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