Zucchini Bread Pudding

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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