I have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
Savory Zucchini Bread Pudding
Savory Zucchini Bread Pudding
Prep Time
25 min
Cook Time
40 min
Yield
12 servings
Ingredients
- 1 small onion, chopped
- 1 celery rib, chopped
- 3 tablespoons butter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon poultry seasoning
- 1/2 cup canned pumpkin
- 2 large eggs
- 1/3 cup 2% milk
- 1/4 cup butter, melted
- 4 cups cubed day-old bread
- 3 medium zucchini, chopped
- 1/2 cup shredded cheddar cheese
Directions
- In a small skillet, saute onion and celery in butter until tender.
- 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.
Nutrition Facts
3/4 cup: 182 calories, 10g fat (6g saturated fat), 58mg cholesterol, 408mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 5g protein.
Loading Popular in the Community
Loading Reviews
