Zucchini Bread Pudding
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 medium zucchini, sliced 1/4 inch thick
- 118.29 ml frozen whole kernel corn
- 29.58 ml olive oil
- 118.29 ml chopped roasted red sweet pepper
- 14.79 ml minced garlic
- 14.79 ml chopped fresh basil
- 14.79 ml chopped fresh parsley
- 14.79 ml chopped fresh sage
- 1182.95 ml sourdough bread or 1182.95 ml Italian bread, 1 inch cubes
- 236.59 ml shredded swiss cheese
- 44.37 ml chopped toasted pecans
- 5 eggs
- 473.18 ml half-and-half or 473.18 ml light cream
- salt and pepper
directions
- 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.
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Reviews
-
Very good vegetarian supper dish that we enjoyed and is a great way to use up leftover bread, garden zucchini and herbs. We served this with Good for Health: A bowl of Corn and Pepper Veggie Salad recipe#70253 and Nisu Bread recipe#68013 for a very filling supper. Thanks NurseDi for another winning recipe!