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

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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.

*** Explore more Zucchini Bread Pudding Recipes »

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