Zucchini Bread Pudding Recipes

SAVORY ZUCCHINI BREAD PUDDING

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.

ZUCCHINI BREAD PUDDING

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.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

CRAZY BREAD PUDDING WITH ZUCCHINI MILK

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.

LEMONY ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.