Crazy Bread Pudding With Zucchini Milk

READY IN: 1hr 15mins
Recipe by Montana Heart Song

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.

Top Review by Geniale Genie

Yum! This is soooo easy and would fool any vegetable hater. I've made this a couple times using brown bread. First time I just lowered the sugar, second I replaced it with stevia - making it uber healthy. Tastes great even without the apple (but even better with)! Recipe is easily halved. I baked it in my 1.5 quart Crockpot on low for 6 hours (4h30 for half recipe). Very convenient for those allergic to lactose. Thank you, thank you for sharing!!!

Ingredients Nutrition

  • 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
  • 12 cup sugar
  • 14 teaspoon salt
  • 2 eggs, beaten
  • 12 teaspoon cinnamon
  • 12 cup slivered toasted almond (optional)
  • 1 apple, peeled, cored and diced


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

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